Fontainebleau, cottage cheese mousse

Fontainebleau and cherry confit

The recipe that I propose to you today is a real favorite. This is Fontainebleau, a dairy product as light as a cloud. It will be a perfect summer dessert, accompanied by seasonal fruits.

The idea for this dessert came to me a bit by chance. It all started at a garage sale, where I saw cheese pots. It’s the kind of thing I’m always hesitant to buy, because my cupboards are overflowing and I’m not sure I’ll use them. But hey, as I’m really into my homemade yoghurt and cottage cheese period, I told myself that I’d do something good with it. And as I’m very strong in negotiations (humor), I managed to have a pot of 50 cts, instead of 2 to 1 euro. I’m not kidding, I had a hard time… All that to end up falling in love with Fontainebleau and of course regretting not having taken 2. That’s all me!

Making the Fontainebleau is really very simple. You just have to take the precaution of letting the fromage blanc drain well before adding the whipped cream. I used homemade cottage cheese (recipe here). But a good white cheese from the store will also be very good.
I accompanied this Fontainebleau with cherry confit. It was a treat.
With strawberries, raspberries or blueberries it will also be divine.

Fontainebleau:

300 g drained fromage blanc
50g sugar
300 g full cream

To prepare the drained cottage cheese, you will need to put about 600 g of cottage cheese in a strainer covered with a cloth. Leave to drain for about 48 hours in a cool place.
To speed it up a bit, it is possible to put a weight on it.

Put the 300 g of drained cottage cheese in a salad bowl and add the sugar.
To mix together.

Whip the cold cream into whipped cream.
Add it to the cottage cheese in several stages, using a spatula.

Fontainebleau, cottage cheese mousse

Line the casserole pots with muslin or gauze.
Put the mousse inside and keep cool. The Fontainebleau will continue to drip slightly.

Enjoy within 2 days.

Fontainebleau, cottage cheese mousse

To finish: the Fontainebleau reminded me of the Gervitas. But much better, since homemade.


You can adjust the amount of sugar, or even not add any, if you serve it with, for example, fruit and a drizzle of honey.
Maybe we could use it too in salt.


I imagine that we can reuse commercial casserole pots, a large one or individual ones. Without a strainer pot, you can do it in a strainer. It’s just that the presentation is more authentic and nicer in this type of pot.

Leave a Comment