Whip the crème fraîche to soft peaks, then whip the smoothed cottage cheese (fromage blanc) similarly until light and airy.
Beat the egg whites to stiff peaks. Gradually add the caster sugar. Gently fold everything together with a wooden spatula to maintain the delicate, snowy texture of the egg whites.
Line the small strainers with muslin gauze squares. Fill with the creamy mixture, tie the gauze closed, place in a deep dish, and refrigerate for 12 hours. Note: Allow at least 6-8 hours for proper whey drainage.
To unmold, remove the top gauze, invert onto a plate, and gently peel away the muslin.
Surround with custard, drizzle with red fruit coulis, and add artistic streaks of custard.
Arrange seasonal fruits harmoniously and sprinkle with almond slivers.
Enjoy this classic Anjou dessert from Chef Hubert's repertoire.
Source: Chef Hubert's Favorite Recipes
