RECIPE: Fontainebleau with Ripe Peaches

This simple French dessert is quite literally the creme de la creme. A tribute to fresh dairy and ripe fruit, it’s a perfectly sweet and cool ending to a meal. Fontainebleau is traditionally made with fromage blanc, a fresh cheese similar to cream cheese originating from the north of France and southern Belgium, but that can be hard to track down so I’ve substituted the easier-to-find creme fraîche. The flavor is still delightfully light, and pairs well with ripe peaches. You can top this fontainebleau with any perfectly in-season fruit of your choosing. If fruit isn’t in season? Top with your favorite jam. 

Serves 8–10

Ingredients

8 ounces vanilla bean creme fraîche

8 ounces  plain creme fraîche

2 cups heavy cream, divided

2 tablespoons granulated sugar

4 ripe peaches, trimmed and cut into ½-inch pieces

Method

In a large mixing bowl, combine both cremes fraîches and whisk until combined. In a separate bowl, using a stand or hand mixer (or whipping by hand) whip 1 cup of heavy cream until stiff peaks form. Fold the whipped cream into the creme fraîche mixture until combined. Distribute evenly between small ramekins, drinking glasses, or other vessels of your choosing. If making ahead, cover with plastic wrap and refrigerate until serving, up to 4 hours ahead. 

To serve: In an empty mixing bowl, combine sugar and remaining 1 cup heavy cream and whip until stiff peaks form. Dollop or pipe whipped cream onto the creme fraîche mixture, topping with chopped fruit. Serve!