Touraine Cremets

Photo by Brian Barkwell

From the kitchen of Brian Barkwell

Line (4) 3 1/3″ ramekins with enough cheesecloth to hang over edges.


3/4 c whipping cream

until just leaves a trail & just runs if bowl is tipped.


10 oz cream cheese, softened

Whip until creamy.

Stir in:

1/2 c confectioner sugar

Pour into ramekins.

Cover with excess cheesecloth.

Refrigerate 1 hour.

In a food processor:

12 oz fresh raspberries



2/3 c confectioner sugar

few drops lemon juice

Pulse, careful not to over process.

Pass through sieve.

Refrigerate until ready to serve.

To serve:

Unmold cremetes from ramekins.

Place cremetes on serving plates.

Pour raspberry sauce around cremetes.

Top with fresh raspberries & fresh mint.

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