Drain the yogurt.⇒ Spread out paper towels in a sieve and spoon in the yogurt. Place the sieve on top of a smaller bowl, and let sit in the fridge overnight.
The drained yogurt will become 200g net weight. Whip the heavy cream until a thick ribbon forms when scooped up, and combine it with the drained yogurt.
Whip the egg whites and sugar into a meringue with stiff peaks.
Add the meringue from Step 3 to the mixture in Step 2, add in the vanilla oil, and gently mix together.
Cover some containers,such as a cups, with gauze,and secure with rubber bands. Make the gauze hang down on the insides of the containers.
Lightly spoon the mixture into the gauze in the prepared containers, and chill in the fridge for an entire day.
The liquid will drain out a lot if you let it sit for a whole day. This is important. Draining the liquid thoroughly will make it turn out well.
Make the raspberry sauce: Put the ingredients in a small sauce pan over low heat and simmer while mashing up the raspberries,until it thickens. Strain the sauce, and it's done.
Gently remove the Creme d'Ange from the gauze, and serve onto dishes. Top with raspberry sauce and enjoy. Add fruit if you like.
This is fluffy. It melts in your mouth!
When you put the mixture in step 5 in the containers, I recommend sealing your favorite sauce or jam right in the middle. ♪
Story Behind this Recipe
This is my husband's favorite. I'm now able to make Creme d'Ange easily for him at home.
This is originally made with fromage blanc, but I always make it with yogurt. Using half yogurt (after draining) and half cream cheese will give this a richer taste. I recommend using a berry type for the sauce, such as raspberries. It takes time and effort, but it is the best.