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Ideas for French Dessert Creams

Jana G.Jana G.
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Some of the most scrumptious dessert creams have a French origin. One such example is French cream made from cottage cheese, famous for its softness and taste.

For 4 servings you need 1 1/2 cups of cottage cheese, 2 tablespoons sugar, 1 vanilla, 1 1/2 cups sour cream. Pass the cottage cheese through a strainer, then mash it until it becomes fluffy. Add the sugar, vanilla and sour cream. Whisk vigorously until it becomes a cream, distribute into bowls and cool for about 4 hours.

The well-known crème brûlée is also of French origin. For 4 servings you need 6 raw eggs, 2/5 cup of powdered sugar, 3 cups of liquid cream, 2 vanillas, 1/2 cup sugar for caramelizing.

Creme brulee

Beat the egg yolks with the powdered sugar and vanilla until whitening. Heat the liquid cream in a water bath and add the egg yolk mixture, while stirring constantly to prevent curdling. Strain the cream into a container with a volume of about 6 1/5 cups.

Put the container in a water bath, with about 1 1/4″ (3 cm) of water. Bake the cream for about half an hour at 330°F (165 °C) until it begins to stick to the knife. Cool it, and pour the caramelized sugar in dessert cups. Then, pour in the cream and pour on some more caramel on top. Cool for an hour and serve.

French cream with champagne is a perfect dessert for special occasions. For 4 servings you need 2/5 cup sugar, 5 egg yolks and 8 egg whites, 2/5 cup sour cream, 2 2/3 tbsp water, 2 tsp gelatin, 3 1/3 tbsp champagne.

Dessert cream

Soak the gelatin in water for 20 min. until it bubbles. Whisk the egg yolks and egg whites separately. Pour 5 egg yolks and 3 egg whites in a pot, place them in a water-filled container in a water bath, add the sugar and beat.

Once you get a homogeneous mixture, pour in the champagne, warm water and leave it in the water bath while constantly stirring until thickened. Remove from the stove and cool.

Whisk the remaining 5 egg whites, combine them with the mixture, add the cream, distribute into bowls and cool.