Fontainebleau au coulis de fruits de saison: the recipe for a dreamy dessert

FONTAINEBLEAU AU COULIS DE FRUITS DE SAISON: THE RECIPE FOR A DREAMY DESSERT

So, do you want more than the tourist experience of France?

If you’re into experiential travel where you get to slow down and soak in your travel experience, then this is for you!

Imagine, you’re strolling through an outdoor French farmers market in a quaint village in Brittany on a warm summer morning.

You’re full from your breakfast of croissants, hot coffee, and fresh fruit.

You hear the musical sounds of the French language all around you and people laughing, during the exchange of delicious, artisan-made foods.

You’re helping select the perfect fruits, vegetables, and fish for your cooking class this afternoon.

Then you’ll cook fresh, gourmet dishes with your chef instructor and group and learn a few new cooking techniques in a convivial atmosphere.

Meet like-minded people and maybe even make some life-long friends in this eclectic, international group of open-minded travelers.

This chef instructor is Katrina Billard, who I enjoyed meeting recently. She performed a demo class for our Français Sunday Club, and graciously lent me a superbe recipe for your sensory delight.

Read the recipe below (in French!) and try it at home, then go to her culinary retreat or take an online French cooking class.

Hi, I’m Katrina

I’m your American cooking instructor who lives in the French countryside. I’m loving the life being married to a beekeeper and tending our huge vegetable garden. I organize French culinary retreats throughout the year, so stay tuned for our next one!

If you’re into experiential, authentic travel experiences, these beautifully curated retreats are for you! It’s the slow kind of travel that will give you a real taste of how the locals live, and you’ll get plenty spoiled too!

I’ve been a francophile for a while now. As a French major in college I spent a year in Grenoble, France, and speak the language fluently. I’ve fully embraced French culture and love the slower pace of life here, and that as a culture they know how to slow down to enjoy the finer things of life. Even if that’s simply enjoying a drink on an outdoor patio in the sunshine, or a picnic in a park.

I can’t wait to show you around this beautiful region of France!

Katrina Billard
empoweredkitchen.com

Fontainebleau au coulis de fruits de saison
Rendement : 6 tasses
Pour 1 personne (portions de 1 tasse)

Ingrédients :

225 ml (1 tasse) de crème liquide épaisse (au moins 30% matiere grasse)
150 grammes de mûres ou fruit de saison de votre choix
450 grammes (3 tasses) de yaourt grec ou de fromage blanc
30 grammes de sucre glace
6 filtres à café
6-10 feuilles de basilic ou de la menthe, en fonction du fruit que vous avez choisi.

Préparation:

Utiliser un batteur électrique pour fouetter la crème épaisse en une crème fouettée épaisse. Ajouter le sucre en poudre et battre encore quelques secondes pour mélanger.

Utiliser une spatule en caoutchouc pour incorporer délicatement le yaourt grec ou le fromage blanc. Mettez de côtécote.

Mixer les mûres, ou les autres fruits que vous avez choisis, en purée. Si vous le souhaitez, passez-les au tamis pour les épépiner.

Placez un filtre à café dans chacun des six grands verres.

Commencez maintenant à superposer les couches dans les filtres. Répartissez également une couche de mélange de crème dans chaque filtre en alternant avec le coulis. Finissez avec une couche de crème. Laissez filtrer dans les filtres à café au réfrigérateur pendant quelques heures.

Après avoir attendu quelques heures, le temps d’égoutter la crème, vous allez faire le montage du dessert. Vous aurez besoin de 6 anneaux en inox, ou des ramequins. Doucement versez la crème d’un filtre dans un anneau en inox ou dans un ramequin. Lissez doucement avec une spatule.

Si vous le souhaitez, chiffonner quelques feuilles de basilic ou de la menthe pour les saupoudrer sur le dessert, ou les entières en guise de garniture.

Si vous avez utilisé les anneaux, retirez-les et servir frais tout de suite. Si vous avez utilisez les ramequins, servez-les tel quel.

Bon appétit ! 🙂

Meet Katrina Billard

Katrina Billard is a sustainable cooking instructor that teaches fun, approachable classes online and in person in both French and English. She’s an American living in France, married to a beekeeper and loving living the country life with a huge vegetable garden. She’s the creator of boutique culinary retreats and food tours in France.

Katrina’s mission is to help you become a better cook with whole, mostly plant-based (a little fish or light meat from time to time) foods and to consider the seasonality of your ingredients and how to creatively use all of your food in the kitchen.

Go on a journey with her and join her at one of her one-of-a-kind culinary tours and retreats in France! It’s an authentic taste of a little corner of the French countryside and you’ll have a deliciously wonderful time. Stay in touch with her at empoweredkitchen.com.

NOW IT IS YOUR TURN!
Tell us in the comments below how did you like YOUR Fontainebleau au coulis?

Let me guess.

Do you constantly have the feeling that you can’t hear what the French say and you don’t know how to read all the French words because they are written so much differently than they sound?

Learn 3 secrets that will help you be self sufficient in the way you pronounce French words – even if you don’t know what they mean – so that you can read that sophisticated menu in your favorite French restaurant.