Chef's Table Recipe: Fromage Blanc Mousse

Jan 29, 2009 — -- Special equipment: cheesecloth
METHOD:

Cut the oranges into the supremes, place the supremes in a bowl, and reserve the juice. Combine half of the orange juice with the cornstarch and whisk together to make a slurry.

In a small pot over medium heat, cook the sugar until it turns deep brown and forms a caramel; be careful not to let it burn. Add the remaining orange juice, star anise, allspice, cardamom, cinnamon, and vanilla bean; stir to combine. Bring mixture to a boil and simmer for 5 minutes. Stir in the orange juice–cornstarch slurry until the mixture has thickened. Simmer for 2 minutes more, strain, and pour it over the supremed oranges. Refrigerate for about 12 hours.

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To make the mousse, use a mixer to whip the heavy cream until soft peaks are formed. Gently fold in the fromage blanc, vanilla extract, lemon juice, and zest. Whisk together until well mixed. In a separate bowl, whip the egg whites, sugar, and a pinch of salt until it holds stiff peaks. Using a spatula, gently fold half the whipped egg white mixture into fromage blanc mixture. Once incorporated, fold in the remaining egg white mixture. Place a piece of cheesecloth over a strainer and place the mixture in the cloth. Allow the excess liquid to drain out for at least 1 hour, but not more than 6 hours.