Creole Cream Cheese Semifreddo with Blueberry Compote

Creole Cream Cheese Semifreddo with Blueberry Compote

There are certain foods inextricably connected to Louisiana. Foods of tradition, memory, and soul—think gumbo, jambalaya, or red beans and rice—that stand firm as part of Louisiana’s culinary canon. Creole cream cheese, a food that originated in the 19th century, lost its place at the table for a time and was passionately resurrected about 15 years ago by Slow Food New Orleans.

Creole cream cheese is Louisiana’s own clabbered-milk farmer’s cheese and is composed of three ingredients: skim milk, buttermilk, and rennet. Milk curds are separated from the whey, then drained through cheesecloth (or a bowl poked with small holes) to produce a thick farmer’s cheese. Its tangy flavor and smooth, creamy, yogurt-like texture makes it pair perfectly with fruit or dolloped on a slice of French bread with a bit of salt and pepper as the German-Louisianians did here in the 1800s.

Now, once again a staple of the modern Louisiana pantry, Creole cream cheese is found under homemade granola, incorporated into dips, blitzed into ice cream, or swirled into cheesecake. And with the summer’s swelter, there is nothing so cool as a trip to Jefferson Parish for a Ro-Bear’s half-and-half Creole cream cheese and wild strawberry snoball.

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Creole Cream Cheese Semifreddo with Blueberry Compote
Serves 12
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Ingredients
  1. 1½ cups heavy whipping cream
  2. 12 ounces Creole cream cheese
  3. 4 large eggs, separated
  4. 16 tablespoons sugar, divided
  5. Blueberry Compote, recipe follows
Instructions
  1. In a large bowl, beat cream at high speed with a mixer until medium peaks form.
  2. In the bowl of a blender, add Creole cream cheese, and blend until smooth. Gently fold Creole cream cheese into whipped cream.
  3. In a medium bowl, combine yolks and 7 tablespoons sugar. Whisk until thick and pale; fold into cream cheese mixture.
  4. In a medium bowl, combine egg whites and remaining 9 tablespoons sugar. Beat at high speed with a mixer until medium peaks form; fold into cream cheese mixture. Scoop into 12 3½-ounce silicon molds, and smooth surface. Freeze until firm, about 4 hours. Unmold, and serve with Blueberry Compote.
Notes
  1. According to the USDA, people with health problems, the very young, the elderly, and pregnant women, should avoid eating foods containing raw eggs. Pasteurized eggs can be substituted, if necessary.
Adapted from from Chef Lisa Gustafson's
Adapted from from Chef Lisa Gustafson's
Louisiana Cookin https://www.louisianacookin.com/
Blueberry Compote
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Ingredients
  1. 6 cups fresh blueberries
  2. 3 tablespoons sugar
  3. 2 tablespoons fresh lemon juice
  4. 2 (3-inch) sticks cinnamon
Instructions
  1. In a medium pan, combine blueberries, sugar, lemon juice, and cinnamon. Bring to a boil over medium-high heat, and boil until berries begin to pop, about 7 minutes. Remove from heat, and let cool to room temperature. Remove cinnamon sticks and serve.
Louisiana Cookin https://www.louisianacookin.com/
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2 COMMENTS

  1. For those who do not live in Louisiana can you provide a recipe for Creole cream cheese or a possible substitute mixture? I’ve been told a mixture of yogurt and cream cheese can be use but I would love to know the portions if this is true.

    Thanks,
    Linda

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