You'll need to make this a day in advance. L. Paul Bremer used to serve this with raspberry coulis and whole raspberries. Now, having been in Iraq, he uses pomegranate molasses with berries.
- 2 cups plain whole-milk yogurt
- 2 tablespoons lemon zest
- 1 cup sugar
- 2 cups heavy cream
- 3 large egg whites
- 2 tablespoons sugar
- 3/8 teaspoon cream of tartar
- Raspberries, for garnish
- Pomegranate molasses, such as the al Wadi brand (available in the international aisle of larger grocery stores and at Middle Eastern specialty markets); for garnish
- Blueberries, for garnish
Have ready a large colander lined with dampened cheesecloth.
In a medium bowl, combine the yogurt, lemon zest and 1 cup of the sugar. Set aside.
With a hand mixer, whip the cream to stiff peaks. Fold the sugared yogurt into the whipped cream.
In a separate copper bowl using a whisk or a hand mixer, beat the egg whites with 2 tablespoons of the sugar and the cream of tartar until stiff peaks form. Fold the beaten egg whites into the yogurt-whipped cream mixture.
Transfer the mixture to the lined colander and place it over a pan to catch the draining liquid. Cover with plastic wrap and refrigerate for 24 hours, draining after 10 to 12 hours. Discard the drained liquid.
To serve, first turn the Fontainebleau onto a large plate, carefully removing the cheesecloth. Using a serrated bread knife, cut into 8 wedges, wetting the knife to make cleaner slices. Place on plates and garnish with the berries and pomegranate molasses.
Adapted from L. Paul Bremer from chef-instructor Henri-Etienne Levy.
Tested by Michael Taylor.
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