Chef's 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.

By Shane Osborn
  • 20 mins preparation
  • 5 mins cooking plus chilling, freezing
  • Serves 8
  • Print
Shane Osborn: Fromage frais mousse with red wine granita
“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)
Red wine granita
  • 350 ml cabernet sauvignon
  • 150 gm caster sugar
  • 3 star anise
  • 1 cinnamon quill
  • 1 fresh bay leaf


  • 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

  • undefined: Shane Osborn