fromage blanc à la verveine

This recipe is adapted from one that was printed in the March, 2001, issue of Cuisine Actuelle on page 37. It uses fromage blanc that has been both drained and pressed. The results yield 4 servings.

		fromage blanc made from 2 liters (2 quarts) milk, drained
250 milliliters		water
300 grams		granulated sugar
1 handful		verbena leaves
1/2 cup		blueberries
150 milliliters		white vermouth
3 tablespoons		crême de cassis
4 sprigs		fresh verbena, for decoration

When the surface of the drained fromage blanc against the muslin appears drained and there’s not much whey draining off, about 4 hours, transfer the muslin and fromage blanc to a square cheese mold, apply a 1/2-kilo (2-pound) weight, and refrigerate. A makeshift mold [top-left] can be fashioned from a storage container and heavy mesh. Once the fromage blanc and muslin are transferred to the mold, the surface is smoothed with a spatula [top-right]. The excess muslin is then folded over the surface of the fromage blanc [bottom-left]. A weight is created by filling another container with 1 liter (1 quart) water [bottom-right].

When fromage blanc is firm, remove weight and let surface dry in the refrigerator until a few hours before serving.

For syrup: bring water and 200 grams sugar to boil in a saucepan. Remove from heat and add the verbena. Cover and let infuse for 30 minutes. Drain verbena and discard. Chill syrup until needed.

For sauce: Place blueberries in a saucepan and cook over medium heat until very soft. Purée through a food mill. Place 60 milliliters (1/4 cup) purée in a saucepan, with vermouth, crême de cassis, and 100 grams sugar. Bring to a boil and reduce to a light syrup. Chill.

A couple of hours before serving, carefully cut the fromage blanc into 16 squares [top-left]. Coat the bottom of a flat basin with syrup. Arrange the fromage blanc squares on the syrup and pour the remaining syrup over the squares [top-right]. Marinate in the refrigerator for 30 minutes. Carefully turn the squares, and marinate an additional 30 minutes [bottom-left]. Drain the squares on a screen or fine grill in the refrigerator until needed [bottom-right].

Place the cassis syrup in a squeeze bottle and decorate the serving plates. Arrange 4 fromage blanc squares on each plate. Place a small drop of syrup on each square. Decorate with a fresh verbena sprig and serve.