Fromage frais mousse recipe
Some history
First cheese made by farmers, it remained the main cheese of our mountains for centuries. Its ancestral manufacture consists in letting milk break down at room temperature. When it coagulates, it is transformed into curds and whey. This curd is drained in a cloth or a container with holes to obtain a good white cheese.
Ingredients
- 1/2l whipping cream
- 25g icing sugar
- 1 vanilla pod
- 400g fromage frais or Quark
- 7 egg yolks
- 125g sugar
- 3cl water
- 15g gelatine
- 2cl cointreau
- 80g season fruit per person
Preparation
Heat 125g of sugar and 3cl of water to 120°C.
Beat the egg yolks, then pour the syrup over them.
Leave to cool.
Meanwhile, whip the cream with the icing sugar and deseeded vanilla.
Add the melted gelatine and the cointreau to the soft cheese, and then gently fold in the whipped cream.
Finally, add the cooled egg yolks.
Mould immediately and leave to set.
Remove from the mould and add the poached fruits and the caramel biscuit.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.