The girl can history! Brava!!! Besides loving to eat, I love reading the history you research and write, Jamie😊. The 64 year reign of Louis the 14th... from bottom to top...quite literally...oh my goodness😂. Suffice to say I truly enjoy your rich, well researched content, and I can’t wait to prepare and cook and delight in the eating of it. Way to go Mrs. Schler!!🙏💙
Crémet assembled and is in a mousseline-lined sieve in the fridge but I will have to serve some of it tonight after draining for three hours instead of letting it drain overnight because Jacky is leaving early tomorrow morning for a 3-day business trip. Strawberries from Carpentras that smell heavenly sliced and dusted with sugar to make them release their juice. I’ll take a photo once assembled on serving plate and post to Twitter and Spoutible for you. Whatever isn’t eaten tonight will get to drain overnight although I may have to buy more berries.
I am now trying to find Faisselle in Toronto but the two most likely fromageries do not list it by that name. Wikipedia defines Faisselle as “a non-protected French cheese made of raw milk from cows, goats, or sheep.” I have found a French cheese at one store by the name of Ossau Iraty (raw sheep's milk). Would that be close enough, or should I fall back on cottage cheese or ricotta?
Great story for a great dessert! I'm going to have to try this recipe. Marie at the market has the best fromage blanc...and strawberries are in season.
Jamie! I am highly motivated to try this out, even if it may be at the bleeding edge of my capabilities. Why? First, I have been to Angers where my daughter had two years of exchange/French study at l’université catholique de l’ouest. Our friends there, our host and our hostess, serve wonderful meals and she is a fabulous cook and I would adore telling her that I produced a crémet d’Anjou. Second, your historical background and recipe depiction are à la fois inspiring and mouth-watering. To read your description is to crave the chance to taste some, tout de suite!
My only feedback is about a constant bugbear for a newbie, where a recipe says something like “be sure not to overfold” but where I have little idea how much is too much. Learning the difference is usually achieved only through bitter experience! (Not that I begrudge the experience of multiple tries.)
Omg. So distracting.. must DO things! Things that do not involve reading lovely histories of food, crémet or those amazing strawberries! That is the 2nd strawberry pic in 2 days that’s blown me away. Our CA strawberries are dreadful this year; too much rain & cold.
My mother used to make crémet all the time and we often had it with rhubarb. When I return from an SF-PDX road trip in May, I will make this. It’s been a bit forgotten in my life. Meanwhile, I am relishing this read on the road! Thank you 😊
The girl can history! Brava!!! Besides loving to eat, I love reading the history you research and write, Jamie😊. The 64 year reign of Louis the 14th... from bottom to top...quite literally...oh my goodness😂. Suffice to say I truly enjoy your rich, well researched content, and I can’t wait to prepare and cook and delight in the eating of it. Way to go Mrs. Schler!!🙏💙
Bonjour Jamie! Just posted to Notes a pic of the crèmet I made from your recipe. 😊
Crémet assembled and is in a mousseline-lined sieve in the fridge but I will have to serve some of it tonight after draining for three hours instead of letting it drain overnight because Jacky is leaving early tomorrow morning for a 3-day business trip. Strawberries from Carpentras that smell heavenly sliced and dusted with sugar to make them release their juice. I’ll take a photo once assembled on serving plate and post to Twitter and Spoutible for you. Whatever isn’t eaten tonight will get to drain overnight although I may have to buy more berries.
I am now trying to find Faisselle in Toronto but the two most likely fromageries do not list it by that name. Wikipedia defines Faisselle as “a non-protected French cheese made of raw milk from cows, goats, or sheep.” I have found a French cheese at one store by the name of Ossau Iraty (raw sheep's milk). Would that be close enough, or should I fall back on cottage cheese or ricotta?
Great story for a great dessert! I'm going to have to try this recipe. Marie at the market has the best fromage blanc...and strawberries are in season.
Jamie! I am highly motivated to try this out, even if it may be at the bleeding edge of my capabilities. Why? First, I have been to Angers where my daughter had two years of exchange/French study at l’université catholique de l’ouest. Our friends there, our host and our hostess, serve wonderful meals and she is a fabulous cook and I would adore telling her that I produced a crémet d’Anjou. Second, your historical background and recipe depiction are à la fois inspiring and mouth-watering. To read your description is to crave the chance to taste some, tout de suite!
My only feedback is about a constant bugbear for a newbie, where a recipe says something like “be sure not to overfold” but where I have little idea how much is too much. Learning the difference is usually achieved only through bitter experience! (Not that I begrudge the experience of multiple tries.)
Omg. So distracting.. must DO things! Things that do not involve reading lovely histories of food, crémet or those amazing strawberries! That is the 2nd strawberry pic in 2 days that’s blown me away. Our CA strawberries are dreadful this year; too much rain & cold.
My mother used to make crémet all the time and we often had it with rhubarb. When I return from an SF-PDX road trip in May, I will make this. It’s been a bit forgotten in my life. Meanwhile, I am relishing this read on the road! Thank you 😊
wow, a French dessert that I didn't know about and haven't tested yet! sounds delicious and truly local, thanks!