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Raspberries warmed in angelica syrup, with a creamy farmer's fromage blanc and an accompaniment of buttermilk iced like a sorbet.
Originally, maingau rennais was a mixture of creams, one three days old and the other fresh, skimmed from the top of the milk.
We have modified it while keeping its unusual flavour.
Angelica has always been present in Brittany.
As for the raspberries, it's my childhood once again.
Serves 4
Ingredients
125 g farmer's fromage blanc (5 oz) - 125 g double cream (5 oz) - 300 g sugar (11 oz) - 2 egg whites - 1/2 l buttermilk (2 cups) - 500 g raspberries (1 lb, 2 oz) - 20 g fresh angelica (2/3 oz) - a few mint leaves
Facile et plutôt rapide - Prévoir 4 moules à faisselle.
Basic preparation
In advance, the fromage blanc meringue or maingau: heat 50 g (2 oz) sugar in a saucepan with 20 g (2/3 oz) water.
When the mixture reaches 110 C (250 F), beat the egg whites in a mixer.
At 121 C (272 F), pour the syrup over the egg whites in a thin stream.
Continue to beat until the meringue is completely cool.
Meanwhile, whip 125 g (5 oz) double cream in a bowl, adde the fromage blanc to the whipped cream, then incorporate this into the cold meringue, using a small skimmer.
Pour this mixture into draining moulds for soft cheese (with holes in the bottom).
Set aside in the refrigerator.
Iced buttermilk syrup: in a saucepan heat 150 g (6 oz) sugar with the same weight in water, boil the syrup for 1 minute.
Remove from pan and cool.
Mix this syrup with the buttermilk, then churn in an ice-cream maker for no more than 8 mins.
Set aside in the freezer.
Last minute
Angelica syrup
In a saucepan, heat 100 g (4 oz) sugar with the same weight in water and the fresh angelica, cut into thin strips.
After it has boiled for a minute, filter the syrup.
Heat it in a fairly large saucepan, then add the raspberries and lower the heat.
It's important not to boil the mixture, which would turn the raspberries into a puree.
To serve, delicately place the raspberries on each plate with the syrup, which will have turned a pretty red colour.
Unmold the maingau and place it next to the raspberries.
Then, with a hot spoon, add a spoonful of churned buttermilk.
Decorate with mint leaves.
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© Olivier Roellinger - Maisons de Bricourt.
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