Fromage frais

 Fromage frais Key facts Similar to yoghurt, but without the latter's fermented quality and live bacteria, fromage frais lends itself to cooking creams and for serving instead of cream over fresh fruit and other desserts.

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.

 
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