Recipe Evanescence of cream cheese with terragon, raspberries & aniseed and acidulous herbs

Name: Evanescence of cream cheese with terragon, raspberries & aniseed and acidulous herbs
Yield: 8 mot.personnes
Ingredients: 300 g Excellence whipping cream 35% fat; 150 g Original american cream cheese 34% fat; 45 g sugar; 3 g Tarragon leaves; 250 g Original american cream cheese 34% fat; 150 g whole milk; 75 g Excellence whipping cream 35% fat; 5 g gelatine powder; 25 g sugar; 125 g neutral glaze; 250 g raspberry puree; 125 g sirup at 30°B; 10 g lime juice; zest 1/2 grated lime; 1 punnet of raspberries; 20 g dehydrated raspberries chips; 1 punnet of aniseed Atsina cress; Tarragon leaves; sorrel sprouts

For
8 persons

enlarge
picture

To prepare this dish

Ingredient list: Pucks of Cream Cheese
300 g Excellence whipping cream 35% fat
150 g Original american cream cheese 34% fat
45 g sugar
3 g Tarragon leaves; Cream Cheese icing
250 g Original american cream cheese 34% fat
150 g whole milk
75 g Excellence whipping cream 35% fat
5 g gelatine powder
25 g sugar
125 g neutral glaze; Raspberry sorbet
250 g raspberry puree
125 g sirup at 30°B
10 g lime juice
zest 1/2 grated lime; Garnish, finish and presentation
1 punnet of raspberries
20 g dehydrated raspberries chips
1 punnet of aniseed Atsina cress
Tarragon leaves
sorrel sprouts

Elle & Vire products used: Excellence whipping cream 35% fat; Original american cream cheese 34% fat

The recipe,
step by step

1
Pucks of Cream Cheese

Whip the cream at moderate speed to obtain a soft peak texture. Soften the cream cheese with the sugar (if necessary, heat few seconds in microwave). Add 1/3 of the whipped cream. Mix well then gently add the remaining whipped cream and the chopped tarragon leaves. Using a pastry bag, set on a cheesecloth and leave it in the fridge for 1 hour. Reserve at the freezer.
2
Cream Cheese icing

Blend all the ingredients together. Heat to saucepan at 70°C (158°F). Mix.
3
Raspberry sorbet

Mix all ingredients together and put in a Pacojet® bowl. Reserve in the freezer for at least 12 hours. Turbine ice at time of service.
4
Garnish, finish and presentation

Arrange the frozen tarragon cream cheese pucks on a rack and glaze with the cream cheese icing at 30-35°C (86-95°F). Set them straight on the plate. Add raspberries, raspberry chips, ice and various herbs. Arrange a few touches of cream cheese icing.

Do you need help?

Do not hesitate to contact our chefs

Send an email

A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.

Recipes More