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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


  • 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
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At A Glance

  • Serves 8 people

Drink Suggestion

Alsace gewürztraminer.

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