Desserts, puds or whatever you wish to call them are not served here very often, in fact rarely, though there are any number of delicious fruit tarts available in the bakeries. Cheesecakes, rich from the cream cheese and mascarpone used, are not known here, maybe seen on the odd menu only. However what is popular to cook with is fromage frais – fresh cheese. It comes thick, or thin, it can be drained in a muslin cloth allowing the whey to drip away , and resulting in a thick curable curd, ideal for a kind-of French cheesecake. This recipe is delightful prepared from fromage frias or creme fraiche, which of course, will be much more decadent.
