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.

 
Related Recipes
Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette Serves 8

Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette

This savoury cheesecake includes a clever blend of cheese flavours, as the smooth fromage frais and curd cheese gently complement the sharpness of the Roquefort.

 
 
Courgette Souffle Serves 4

Courgette Souffle

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.

 
 
Almost Mayonnaise Serves 4-6

Almost Mayonnaise

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.

 
 
A Compote of Figs in Marsala Wine with Mascarpone Mousse Serves 6

A Compote of Figs in Marsala Wine with Mascarpone Mousse

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!

 
 
Quick Nougatine Ice Cream Serves 6-8 (Makes 1¾ pints/1 litre)

Quick Nougatine Ice Cream

It's something of a myth that ice cream is difficult to make: this recipe couldn't be easier and the addition of nougat - or turron - adds crunch and other flavours to it. Serve it with fruity desserts in the summer, or on its own.

 
 
 

 

 




NetObserver
CMS solutions by REDtechnology.com