“A pre-dessert should be light. The mousse also goes well with strawberries and raspberries.”
- 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)
- 350 ml cabernet sauvignon
- 150 gm caster sugar
- 3 star anise
- 1 cinnamon quill
- 1 fresh bay leaf
- 1For 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).
- 2Bring 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).
- 3Whisk 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.
- 4To 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