A french cheesecake is a beautiful thing. It is much lighter than it's American sibling due to the whipped egg whites added before baking. If the French can find a way to put egg whites into something they won't hesitate. We are still tinkering with this dessert but I think we have an excellent start. We infused the cream with a little lavender and incorporated some of our house-made creme fraiche made from some delicious local cream and buttermilk for some tang. The sauce is a thinned out lemon curd and for texture we made an almond brittle with some intense honey from a farm by my house. Just writing about it is making me drool. I might have to indulge in one tonight, if my wife leaves me some...
Incroyable!
ReplyDeleteThis sounds delicious. The lavender has finally emerged from its snow cover, so spring is definitely here.
ReplyDeleteMary Ellen