\u00a0foto: Fontainebleau (internet)<\/i><\/span><\/p>\n <\/p>\n
Ik blijf nog even inspiratie zoeken in de achttiende eeuw. Even ten zuidwesten van Parijs ligt de speeltuin van de aristocratie.\u00a0Fontainebleau, 232 hectare landgoed en jachtgronden. Als de dames en heren edellieden het riekende Parijs wilden ontvluchten, verpoosden ze op dit domein. Het was een waar lusthof. Er werd gegeten, gedronken, gekaart, gedanst en… \u00a0In het naburige stadje bedacht de lokale\u00a0cr\u00e9mier, wiens naam we niet meer weten, een dessert. Geklopt, wit en\u00a0onctueux, zoals ze dat zo mooi zeggen in het Frans.<\/p>\n
In de \u00a0Anjou\u00a0kende men dit geklopte nagerecht al eerder op basis van verse roomkaas en eiwitten. Maar de\u00a0cr\u00e9mier\u00a0uit\u00a0Fontainebleau\u00a0gaf er een romige\u00a0touch\u00a0aan door slagroom te gaan gebruiken.<\/p>\n
Het is een heel simpel dessert, op basis van suiker, room en verse roomkaas. Hard geklopt tot een luchtige substantie. Lekker met fruit, of zoals ik het presenteer met wat honing en lavendel. We drinken er uiteraard een glaasje (ros\u00e9) champagne bij. Laat het bal beginnen.<\/p>\n
Nodig 4 tot 6 personen:<\/p>\n
250 g verse roomkaas<\/p>\n
1\/4 l slagroom<\/p>\n
25 g suiker<\/p>\n
1 el\u00a0lavendelblaadjes<\/p>\n
honing<\/p>\n
Bereiding:<\/p>\n
Doe de kaas, slagroom en suiker in een grote kom en klop tot een mooie luchtige substantie. Verdeel deze mousse over 4 glazen, garneer met een drup honing en de\u00a0lavendelblaadjes.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00a0foto: Fontainebleau (internet) Ik blijf nog even inspiratie zoeken in de achttiende eeuw. Even ten zuidwesten van Parijs ligt de speeltuin van de aristocratie.\u00a0Fontainebleau, 232 hectare landgoed en jachtgronden. Als de dames en heren edellieden het riekende Parijs wilden ontvluchten, verpoosden ze op dit domein. Het was een waar lusthof. Er werd gegeten, … <\/p>\n
Lees verder “Retro dessert Fontainebleau met lavendel”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,6,11],"tags":[],"class_list":["post-329","post","type-post","status-publish","format-standard","hentry","category-acbm","category-terroirgerechten","category-wijn-en-gerecht"],"yoast_head":"\nRetro dessert Fontainebleau met lavendel - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"Het is een heel simpel dessert, op basis van suiker, room en verse roomkaas. 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![\"\"](\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-VMa0e9dAWxQ\/UWer7MLN1CI\/AAAAAAAAA1c\/jWdmxD0QP7E\/s1600\/fontainebleau.jpg\")
<\/a>\u00a0foto: Fontainebleau (internet)<\/i><\/span><\/p>\n