Shane Osborn: Fromage frais mousse with red wine granita
“A pre-dessert should be light. The mousse also goes well with strawberries and raspberries.”
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Serves
8
Cooking Time
Prep time 20 mins, cook 5 mins (plus chilling, freezing)
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100 ml
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heavy cream (45% milk fat)
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1
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gelatine leaf (titanium strength), softened in cold water
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180 gm
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fromage frais (see note)
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2
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eggs, separated
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1
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lemon, finely grated rind only
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75 gm
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caster sugar
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To serve:
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mint leaves (optional)
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| Red wine granita |
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350 ml
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cabernet sauvignon
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150 gm
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caster sugar
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3
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star anise
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1
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cinnamon quill
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1
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fresh bay leaf
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1
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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).
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2
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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).
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3
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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.
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4
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To serve, top mousse with red wine granita and mint leaves, if desired, and serve immediately.
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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.
Drink Suggestion Alsace gewürztraminer.
RECIPE Shane Osborn
PHOTOGRAPHY Ben Dearnley
STYLING Kirsten Bookallil
DRINK SUGGESTION Max Allen