Lagrange 439 601 Betriebsanleitung Seite 91

and crumble 3 of the gingerbread slices into the mixture. Cover and
cook for about 30 minutes while stirring regularly to prevent the
pears from sticking. The result should be nicely caramelised pears in
a thick syrup. Turn the faisselles out onto dessert plates and arrange
the warm pears around them. Drizzle the syrup over the plates and
crumble the remaining slice of gingerbread over the top.
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Fromage Blanc Mousse with Raspberries (Serves 4)
Ingredients: 1 large faisselle made from 1 L of UHT whole or half-skim
cow's milk (remove and set aside 400 g of fromage blanc) 1 egg white
• juice of 1 lemon • raspberry coulis
• 3 tbsp caster sugar • 1 pinch salt
Prepare your faisselles 48 hours in advance following the instructions
(including approx. 1 day or overnight for drainage). Whip the
fromage blanc using a hand blender. Soak the gelatine in cold water
according to the package directions and, while waiting, combine
the fromage blanc and sugar in a mixing bowl. Heat the lemon juice.
Drain the gelatine and melt it in the hot lemon juice. Leave to cool.
Add the pinch of salt to the egg white and beat until it forms stiff
peaks. Blend the lemon juice and gelatine into the fromage blanc
mixture and then incorporate the beaten egg white taking care not
to defl ate it. In a clear mixing bowl place a few whole strawberries,
then a layer of mousse and then place in the refrigerator to set. Add a
tablespoon of the coulis and then a second layer of mousse. Return
to the refrigerator to allow the remaining mousse to set. Garnish with
the chocolate chips just before serving.
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Gourmet Orange & Chocolate Fromage Blanc
Cheesecake (Serves 6)
Ingredients:
1 large faisselle made from 1 L of whole cow's milk
(remove and set aside 500 g of fromage blanc)
sugar• 150 g dark chocolate •
baking powder • 50 g candied orangess
• raspberries • 1 sheet of gelatine
• white chocolate chips.
• 4 eggs •
20 g butter • 75 g fl our • ½ packet
• 1 pinch salt.
Prepare your faisselles 48 hours in advance following the instructions
(including approx. 1 day or overnight for drainage). Whip the
fromage blanc using a hand blender. Mix the egg yolks with the
sugar. Cut the chocolate up into pieces and melt over low heat with
the butter. Add the chocolate to the egg mixture followed by the
fromage blanc, fl our and baking powder. Dice the candied oranges
and add them as well. Beat the egg whites with the salt until they
form stiff peaks and add to the mixture. Pour into a greased pan
and bake for 20 minutes at 180°C. Turn out and cool before serving
accompanied by English cream or vanilla ice cream.
Lemon Cheesecake (Serves 6)
Ingredients:
milk (remove and set aside 1 kg of fromage blanc)
2 whole lemons
400 g of dry biscuits
Prepare your faisselles 24 hours in advance following the instructions
(including several hours for drainage). Whip the fromage blanc using
a hand blender. Preheat the oven to 160°C (setting 5/6). Grease a
layer cake pan with removable bottom and cover the bottom with a
circle of parchment paper. Crumble the biscuits coarsely into a bowl
and add 130 g of melted butter and the cinnamon. Pour the mixture
into the pan (touching the sides) to a depth of 5 mm and place the
pan in the refrigerator. Finely grate the zest of the lemons. Gradually
add the sugar, eggs and salt to the whipped fromage blanc until the
resulting mixture is nice and creamy. Pour the mixture into the pan
and smooth the surface with a spatula. Bake for about 70 minutes in
the centre of the oven. Turn off the oven and open the door slightly
to allow the cake to cool. Melt the lemon jelly in a small saucepan
over low heat. Cool the jelly to lukewarm and pour half a centimetre
over the surface of the cake. Leave in the refrigerator to set for at least
75 g
5 hours. Turn the cheesecake out onto a plate held against the pan.
Chill thoroughly and serve.
90
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1 large faisselle made from 1.5 L of fresh whole cow's
• 200 g sugar • ½ jar lemon jam or jelly
• 130 g butter • 1 cc of powdered cinnamon.
• 4 medium eggs •
• 1 pinch salt •