Fromage Blanc Entremets

Preparation

Step 1: Prepare the biscuit base

Crush the ladyfinger biscuits into fine crumbs in a mixing bowl. Melt the butter and pour it over the biscuit crumbs. Mix until you get a moist, sandy texture. Line the bottom of a 22 cm springform pan with parchment paper. Press the mixture firmly into the base using the back of a spoon. Refrigerate for 30 minutes to let the base harden.

Step 2: Prepare the fromage blanc mousse

Soak the gelatin sheets in a bowl of cold water for 10 minutes. In a mixing bowl, whisk the fromage blanc with the sugar and vanilla extract until smooth. Separate the egg yolks from the whites. Incorporate the yolks one by one into the fromage blanc mixture, mixing well after each addition.

Step 3: Whip the cream and egg whites

Whip the well-chilled heavy cream into stiff peaks. In another bowl, beat the egg whites with a pinch of salt until stiff. When they are firm, add 20 g of sugar and continue beating to tighten them. Drain the gelatin and melt it in 2 tablespoons of hot water, then incorporate it into the fromage blanc-yolk mixture.

Step 4: Fold in the cream and egg whites

Gently fold the whipped cream into the fromage blanc mixture using a spatula, lifting the mass carefully. Then add the egg whites in three batches, folding gently from bottom to top to avoid deflating them. The mousse should be light, airy, and homogeneous. Pour it over the biscuit base in the pan.

Step 5: Prepare the red fruit coulis

In a saucepan, heat the frozen berries with the remaining sugar (30 g) and lemon juice. Simmer for 10 minutes over low heat, crushing the fruits with a fork. Strain the coulis through a fine sieve to remove the seeds. Let cool completely. Pour the coulis over the mousse in an even layer.

Step 6: Refrigerate and unmold

Refrigerate the entremets for at least 4 hours, ideally overnight. The mousse should be firm to the touch. To unmold, gently run a knife blade around the pan, open the ring, and remove it. Serve the entremets well chilled, decorated with fresh berries and mint leaves for the final touch.