Cranberry Brown Sugar Cake with Fromage Blanc

Cranberry Brown Sugar Cake with Fromage Blanc

Created by Chefs from Johnson & Wales

Brown Sugar Cake

1/2 cup brown sugar
1/4 cup sugar
2 oz. butter
2 egg yolks
¼ cup sour cream
¾ cup flour
Pinch baking soda and salt
2 egg whites
½ cup Paradise Meadow® sweetened dried cranberries, chopped

1. Prepare and line a baking sheet with parchment paper.
2. Using an electric mixer, beat the sugars and butter together until light and fluffy.
3. Combine and sift together the dry ingredients and set aside.
4. Add the egg yolk and sour cream to the butter/sugar mix.
5. Add the dry ingredients, mix just until combined.
6. In a separate bowl whip the egg whites to stiff peaks.
7. Fold in cranberries.
8. Gently fold the egg whites into the rest of the batter.
9. Using a spatula carefully spread the batter evenly in the prepared pan.
10. Bake 20 minutes rotating half way through baking.

Fromage Blanc Mousse

Yield 6 servings, in 2x2 inch ring molds

1 ½ leaves of gelatin
4 oz. heavy cream
5 oz. fromage blanc
1 oz. confectionary sugar

1. Spray 6 2x2 inch ring molds with non-stick spray, place on a flat movable surface (i.e. small pan).
2. Soften gelatin in cold water, set aside.
3. Using a whisk, combine fromage blance and confectionary sugar.
4. Whip 100g of heavy cream to medium peaks.
5. Warm remaining heavy cream with the bloomed gelatin to melt
6. Fold in the whipped cream.
7. Pipe mousse ¾ of the way up the ring molds.
8. Immediately refrigerate.

Cranberry Coulis

Yield 1 ½ cups

1 cup fresh cranberries
½ cup water
1/8 cup maple syrup
Pinch of cinnamon

Place all ingredients in a pot, bring to a boil and simmer for 15 -20 minutes until cranberries are very tender. Blend and pass through a fine mesh strainer.

Walnut Praline

2 oz. sugar
Splash of water
2 oz. walnuts, chopped and toasted

1. Caramelize the sugar and the water.
2. Once golden brown, remove from heat and stir in walnuts.
3. Pour onto a piece of parchment paper and let cool completely.
4. Chop into small pieces.

To Assemble:

1. Using a 2 inch ring cutter, cut out 6 brown sugar cake rounds and place on top of fromage blanc mousse.
2. Gently invert the entire ring mold making the cranberry brown sugar cake the bottom.
3. Lightly heat the outside of the ring mold to remove the ring.
4. Drizzle the cranberry coulis around the plate and mousse.
5. Sprinkle the top with the walnut praline.