Vanilla Creams with Strawberries in Cassis
['1 1/2 cups plain whole-milk yogurt', '1 3/4 cups fromage blanc*', '1 vanilla bean, split lengthwise', '5 tablespoons superfine sugar, divided', '1 1/2 teaspoons finely grated lemon peel', '1 large egg white', '1 1/2 pounds strawberries, hulled, halved (about 5 cups)', '2 tablespoons crème de cassis (black-currant liqueur)', 'Brown sugar']
Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel. Spoon yogurt into 1 sieve; spoon fromage blanc into second sieve. Cover; chill overnight. Scrape drained yogurt and fromage blanc into large bowl; whisk to combine. Scrape in seeds from vanilla bean. Gently mix in 3 tablespoons sugar and lemon peel. Whisk egg white in medium bowl until peaks form. Gently fold egg white into cheese mixture. Divide among 6 small bowls. Cover; chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Toss berries, 2 tablespoons sugar, and cassis in large bowl. Let stand until berries release juices, stirring occasionally, at least 30 minutes and up to 2 hours.
Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.
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