Crêmet d'Anjou

• 80 g egg whites (2 whites, to be weighed)
• 160g Crème fraîche liquide 35% MG (double the weight of the two egg whites)
• 10 gr Brown sugar powder 
• 1/2 to 1 vanilla pod
• a few grains of fleur de sel or a pinch of fine salt

• 2 crêmet moulds
• 2 pieces of non-sterile gauze (10 cm x 10 cm per gauze), to be purchased from a chemist's.
• Transparent film

Pour the cream and sugar into a food processor. Open the vanilla pod and scrape out the seeds with a knife; add to the cream.

Whisk on medium speed until the mixture is firm and just about butter-like, when it becomes grainy, which is the sign to stop whisking.

Beat the egg whites with the salt until stiff.

Gently fold the egg whites into the cream (and not the cream into the egg whites, according to Sophie).

Place the gauze in the bottom of the crêmet mold, letting it extend well over the sides.

Spoon the mixture generously into the moulds. Press down. Close the gauze over the top.

Place the molds in a shallow dish to allow the crêmets to drain through the small holes in the mold.

Cover completely and refrigerate overnight (drain for at least 6 hours, ideally 1 or 2 days in advance).

Demolding:

Open the gauze; gently pull on it to loosen the crêmet a little, but without damaging it, then turn out onto the presentation plate. Serve with fresh fruit and strawberry or raspberry jam, according to taste.

The great Curnonsky used to say that nothing equaled this creamy little mulon, light as a cloud! A dessert of the gods...