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Shane Osborn: Fromage frais mousse with red wine granita

You'll need

  • 100 ml
  • heavy cream (45% milk fat)
  • 1
  • gelatine leaf (titanium strength), softened in cold water
  • 180 gm
  • fromage frais (see note)
  • 2
  • eggs, separated
  • 1
  • lemon, finely grated rind only
  • 75 gm
  • caster sugar
  • To serve:
  • mint leaves (optional)
  •  
  • Red wine granita
  • 350 ml
  • cabernet sauvignon
  • 150 gm
  • caster sugar
  • 3
  • star anise
  • 1
  • cinnamon quill
  • 1
  • fresh bay leaf

Method

  • 01
  • For red wine granita, combine all ingredients and 350ml water in a saucepan over medium heat, bring to a gentle simmer, stir and cook for 3 minutes, remove from heat and cool completely. Strain and discard solids, pour mixture into a 20cm-square shallow tray and freeze, scraping with a fork at hourly intervals to form crystals, until frozen (4-6 hours).
  • 02
  • Bring cream to the boil over medium heat. Squeeze excess water from gelatine, add to cream and stir to dissolve, then strain through a fine sieve. Whisk fromage frais and egg yolks in a large bowl, add cream mixture and rind, mix to combine, and refrigerate until chilled (30 minutes).
  • 03
  • Whisk eggwhites and sugar in an electric mixer until soft peaks form. Fold into chilled fromage frais mixture, spoon into eight small glasses and refrigerate until set (2-3 hours). Makes about 750ml.
  • 04
  • To serve, top mousse with red wine granita and mint leaves, if desired, and serve immediately.
Note Fromage frais, a soft cheese, is available from select delicatessens. You can substitute a crème fraîche such as Crème Fraîche d’Isigny.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
  • 20 min preparation
  • 5 min cooking (plus chilling, freezing)
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At A Glance

  • Serves 8 people
  • 20 min preparation
  • 5 min cooking (plus chilling, freezing)

Drink Suggestion

Alsace gewürztraminer.

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