Buttermilk fromage with gooseberry compote and almond macaroons

Buttermilk fromage with gooseberry compote and almond macaroons

By
From
Scandinavian Comfort Food
Serves
6
Photographer
Columbus Leth

Despite its name, fromage is not cheese, but is more like panna cotta. The name comes from the Latin, where a case is called forma, which over time has changed into fromage – maybe because cheese is also made in a case. I love the light, creamy texture and fresh taste from the buttermilk. Buttermilk puddings are very much for warm and breezy summer days: hygge is not only for winter, but also for summer’s bright nights.

Ingredients

Quantity Ingredient

For the buttermilk fromage

Quantity Ingredient
4 sheets leaf gelatine
1 vanilla pod
200ml double cream
50g caster sugar
600ml buttermilk

For the gooseberry compote

Quantity Ingredient
400g gooseberries
130g caster sugar

For the macaroons

Quantity Ingredient
2 egg whites
100g caster sugar
100g whole almonds, finely ground in a food processor

Method

  1. This recipe is in 3 parts, and I always start with making the buttermilk fromage. Soak the gelatine in a little cold water until soft. Split the vanilla pod (bean) in half lengthways and scrape out the seeds with the tip of a knife. Place the cream, sugar and vanilla seeds in a pan and bring to the boil. Remove from the heat and set aside for 2 minutes. Lift the gelatine out of the water and squeeze out the water. Add the drained gelatine to the cream mixture and whisk well to distribute it evenly. Pour the mixture into a mixing bowl, add the buttermilk and gently mix.
  2. Pour the tepid fromage mixture into a large serving bowl or 6 individual glasses, about 200ml each. Set aside until the fromage starts to set, then cover with cling film and refrigerate for at least 6 hours, or overnight.
  3. For the gooseberry compote, place the gooseberries in a pan and let them simmer over a low heat for about 10 minutes, then add the sugar, stir well and simmer for another 15 minutes. Leave to cool, then store in jars in the fridge. It will not keep for more than 2–3 weeks.
  4. Heat the oven (not fan) to 110°C. Line a baking sheet with baking parchment. Whisk the egg whites until they form stiff peaks, then add the sugar, 1 Tbsp at a time, whisking well after each addition, until all the sugar has been used and the mixture is smooth and shiny. Fold in the ground almonds. Use a teaspoon to spoon about 25 small mounds of the mixture onto the lined baking sheet, leaving a space between each.
  5. Bake for about 50 minutes, then increase the oven temperature to 140°C and bake for about 10 minutes more or until golden. Carefully lift the baking parchment from the sheet, with the macaroons still on it, and transfer to a wire rack to cool. When ready to serve, spoon some compote on top of the fromage, crumble the macaroons and sprinkle over the compote. Serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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