Fromage frais
Fromage frais is a fresh curd cheese introduced to this country from France and made from pasteurised cows’ milk.
Basically, it has very little fat, but cream is added to make 4 per cent (or 8 per cent) fromage frais. The 4 per cent is fine eaten on its own with honey or fruit purée, or used as a topping – especially for anyone on a low-fat diet. The 8 per cent is the best one for cooking. Either of these can be used in savoury sauces or as a topping for jacket potatoes with a few snipped chives.
Alternatively, there is a diet, virtually fat-free version (0.1 per cent), which is ideal in dips. For a cool, light, low-fat dessert, see the recipe for individual fromage frais puddings with red fruit compote.
Related Recipes
Serves 8 (or halve the recipe for 4) Not a classic panna cotta but near enough: Delia uses low-fat fromage frais and a pack of jelly to whisk up a wonderful summery dessert in minutes – you can even make it in advance for easy entertaining.
Serves 8 A brilliant party dish this, as it's so easy to make - all you need is bought meringue nests and a tin of sweetened chestnut puree, one of Delia's favourite ingredients.
Serves 4 This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
Serves 4-6 Usually, rich sauces such as mayonnaise are off the radar for dieters, but Delia has cleverly come up with a way round it and created a low-fat mayo that is based on a 19th-century original by one of her favourite cookery writers.
Serves 6 Elegant and autumnal, this dessert would go down well at the end of a special meal and is simplicity itself to make. Of course, you can use the mascarpone mousse in other recipes too - a great addition to your repertoire!