Fontainebleau dessert recipe

This very easy to make dessert really is the crème de la crème of French cuisine. It takes its name from the town of Fontainebleau, home to a famous chateau. Legend has it that the dessert was invented in the 18^th century when a horse-drawn carriage from Fontainebleau to Paris was carrying fresh milk. Allegedly the rocking movement as the horse travelled the cobbled streets beat the milk, and formed a layer of light cream cheese. The story stops there. When and why someone then added cream and sugar, which is how you make Chantilly cream, a recipe from another legendary town that’s home to a castle (I think I spy a theme here), is not known. I first had Fontainebleau in a cheese shop in Clermont-Ferrand, and it blew my mind. Utterly irresistible!

Light, airy and fresh, this creamy concoction is delicious with fresh fruit, pies, drizzled with honey. You’ll find it ready made in several dairy shops in Fontainebleau, less commonly in elsewhere but sometimes in smart cheese shops. Or make your own – it’s basically equal amounts of cream cheese and whipping cream and a sprinkling of sugar.

How to make Fontainebleau

Traditionally it’s made with faisselle, a type of soft cream cheese made from raw milk, which is sold in good cheese shops in France. It’s used both for savory food – mixed with chives for instance and seasoned, or served with sugar and honey.

But you can also use fromage frais, or fromage blanc (drained if necessary).

Ingredients

250g (8 oz) heavy cream/whipping cream (30% fat)
250g (8 oz) faiselle (fromage frais or fromage blanc)
50g (1.8 oz) icing sugar (powdered sugar)

Whip the cream and as it starts to set, add the sugar, then fold into the cheese.

It’s that easy! And it’s super delicious.

Try it with fresh strawberries or raspberries. Add to crepes (pancakes) or whack a dollop on top of fresh fruit, drizzled with honey, of enjoy with a slice of tarte tatin or pumpkin pie.

Recipe for pancakes

Recipe for tarte tatin