FROMAGE FRAIS MOUSSE WITH STRAWBERRY SAUCE
This low-fat dessert has a wonderfully light and airy texture, and it's suitable for vegetarians too
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 5
Steps:
- Put the egg white into a heatproof bowl with the icing sugar. Set the bowl over a large pan of simmering water and, using a hand electric whisk, whisk for 5 mins until the mixture is light, fluffy and holds peaks when the blades are lifted. Remove from heat, whisk in the lemon zest, then whisk for a further 2 mins to cool it down.
- Fold in the fromage frais, then transfer to six glasses or small bowls and chill. Roughly chop half the strawberries and put in the food processor with the 2 tbsp icing sugar and the lemon juice. Whizz to a purée, then press through a sieve to remove the seeds. Chop the remaining strawberries.
- Spoon the chopped strawberries over the mousses, then spoon a little purée over each. Chill until ready to serve.
Nutrition Facts : Calories 118 calories, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.13 milligram of sodium
SUMMER BERRY MOUSSE CAKE
Try a scrumptious summer dessert with summer berry mousse cake
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 45m
Number Of Ingredients 15
Steps:
- Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.
- Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one - they will dissolve immediately. Leave to cool slightly.
- Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.
- Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
- To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).
- To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.
Nutrition Facts : Calories 607 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.76 milligram of sodium
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