Cremets d’Anjou

Line the cream molds with a double layer of muslin cloth, which should be large enough to be spread generously over the filled mold. Pour the crème fraîche into a large wide-mouth mold and beat in the cream cheese thoroughly with the electric hand mixer on low speed.

Form the egg whites into a clean, dry baking bowl, add the salt and beat with an electric mixer until stiff peaks form. Gently fold the snow into the cream cheese with a rubber spatula.

Pour the mixture into the ramekins lined with muslin cloth, fold the tea towel over it and, perforated side down, place in the refrigerator over a shallow dish for about 3 hours to drain and cool (this allows the liquid to drain).

In the meantime, prepare the fruit. Rinse the strawberries and remove the leaves. Pick out the raspberries. Crush one type of berry, reserving the other as a garnish for the cremets. Put the fruits to be made into a sauce in a hand mixer form or pass through a fine sieve. Fold in sugar and juice of one lemon and refrigerate until ready to serve.

Pour a level of fruit sauce onto plates, unfold the muslin cloth and invert the cremets onto the center of the plate. Remove ramekins and muslin cloth and decorate cremets with reserved whole fruit.

Chef Bignon of the Toussaint restaurant in Angers uses for these

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