Unlike yesterday's profiteroles, this dish is actually a traditional Danish dish despite its seemingly French name. That isn't to say that fromage isn't French, but to say that the name is also used for another dish up in Scandinavia. This dish is essentially a custard-like pudding that is so fluffy it's like eating clouds. If clouds tasted like coffee and bananas.
fromage di maibritt
3 eggs (separated)
1/2 cup warm coffee
1/3 cup sugar
1 tablespoon granulated gelatin
1 cup cream
2 bananas sliced (with 1/2 banana set aside for decoration)
In Bowl 1, beat egg whites until fluffy with stiff peaks. Put the bowl in the refrigerator. In a separate cup, mix the coffee and gelatin together. In Bowl 2, mix the yolks and sugar. Once the egg and sugar are mixed, slowly stir in the coffee-gelatin mixture (make sure the coffee isn't too hot or it'll curdle). In Bowl 3, beat cream until whipped cream is formed with stiff peaks. Gently fold in the contents of Bowl 3 into Bowl 2, one half at a time. Then add the contents of Bowl 1 (egg whites), folding slowly and only around the edges of the bowl. When everything is just mixed, fold in banana pieces. Refrigerate for at least two hours. Right before serving, decorate with extra banana slices and sprinkle with bits of coffee or espresso.
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