recipes barefoot contessa

Honey Vanilla Fromage Blanc (Serves 6 to 8)

Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved


Photo: Quentin Bacon

32 ounces fromage blanc
¼ cup heavy cream
½ cup good honey
4 teaspoons pure vanilla extract
½ teaspoon freshly grated lemon zest
Vanilla seeds scraped from 1 vanilla bean

To assemble, choose from
Ripe stone fruit such as peaches, nectarines, plums
Berries such as raspberries and strawberries
Citrus fruit such as oranges, cut in segments
Raspberry Sauce

For the Sauce
1 half-pint fresh raspberries
½ cup sugar
1 cup seedless raspberry jam (12 ounces)
1 tablespoon framboise liqueur

Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.

To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.

For the Sauce
Combine the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill.