Lagrange FROMAGERE Instruction Book page 85

LA FROMAGERE:LAGRANGE 22/07/09
Various Side Dish Ideas for Plain Faisselles (Serves 4)
4 small (0.25 L each) faisselles made of fresh whole cow's milk
Prepare your faisselles 48 hours in advance (approx. 10 hours in
cheese maker and 1 day for drainage).
• Chocolate Faisselles
300 g dark chocolate, 0.25 L milk, 50 g sugar, chocolate chips or
coconut for decoration
Bring the milk to a boil in a saucepan. Add the dark chocolate cut
into small pieces and the sugar. Mix well.
Turn the faisselles out onto small dessert plates and top with the
chocolate sauce.
Garnish with a few chocolate chips or some coconut.
• Faisselles ardéchoises
1 - 500 g can chestnut purée, 40 cl whipping cream, a few bro-
ken-up iced chestnuts for decoration
Whip the cream until it holds peaks (note that the cream must be
cold to start).
Add it to the chestnut purée.
Turn the faisselles out onto small dessert plates and top with the
chestnut and cream mixture.
Garnish with a few of the iced chestnut pieces.
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• Faisselles with Whipped Cream and Fresh Berries
100 g strawberries, 100 g raspberries, 100 g blueberries or other
berries
1 tbsp vanilla sugar, 25 cl whipping cream, 6 mint leaves for
decoration
Whip the cream until it holds peaks and incorporate the vanilla
sugar.
Turn the faisselles out into good-sized dessert cups. Cover with
the whipped cream and add berries all round.
Garnish each cup with a mint leaf.
• Faisselles with Gingerbread and Pear Compote
5 nice, firm pears, 4 slices gingerbread, 3 tbsp brown sugar, 20 cl
dry white wine, 1 pat butter.
Peel the pears and cut them into good-sized pieces. Put the pat
of butter in a deep saucepan and brown the pears.
Next, add the brown sugar and caramelise the pears.
Then add the white wine and crumble 3 of the gingerbread slices
into the mixture.
Cover and cook for about 30 minutes while stirring regularly to
prevent the pears from sticking.
The result should be nicely caramelised pears in a thick syrup.
Turn the faisselles out onto dessert plates and arrange the warm
pears around them. Drizzle the syrup over the plates and crumble
the remaining slice of gingerbread over the top.
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