fbpx Marshmallow with chartreuse recipe

Marshmallow with chartreuse recipe

Mousse de fromage blanc
Preparation time
30 min
Cooking time
20 min


1/2l whipping cream
25g icing sugar
1 vanilla pod
400g fromage frais or Quark
7 egg yolks
125g sugar
30ml water
15g gelatine
20ml cointreau
80g fruit in season (per person)


1- heat 125g of sugar and 3cl of water to 120°C.
2- beat the egg yolks, then pour the syrup over them. Leave to cool.
3 - meanwhile, whip the cream with the icing sugar and deseeded vanilla.
4- add the melted gelatine and the cointreau to the soft cheese, and then gently fold in the whipped cream. Finally, add the cooled egg yolks. Mould immediately and leave to set.
5- remove from the mould and add the poached fruits and the caramel biscuit.

Wine suggestion

a Gewurztraminer
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