Chefs' Recipes

Shane Osborn: Fromage frais mousse with red wine granita

Australian Gourmet Traveller French dessert recipe for fromage frais mousse with red wine granita by Shane Osborn.
Shane Osborn: Fromage frais mousse with red wine granita

Shane Osborn: Fromage frais mousse with red wine granita

Ben Dearnley

“A pre-dessert should be light. The mousse also goes well with strawberries and raspberries.”


Red wine granita



1.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).
2.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).
3.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.
4.To serve, top mousse with red wine granita and mint leaves, if desired, and serve immediately.

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


Drink Suggestion: Alsace gewürztraminer. Drink suggestion by Max Allen


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