Fromage Frais Mousse With Strawberry Sauce Recipes

FROMAGE FRAIS MOUSSE WITH STRAWBERRY SAUCE

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.

STRAWBERRY FROMAGE FRAIS MOUSSE

Steps:

• Place the egg white and sugar into a heatproof bowl placed over a pan of simmering water. Don't let the bowl touch the water. Whisk until the "soft peak" stage. Take the bowl off the heat and sprinkle the lemon zest and vanilla into the mixture then whisk again for two or three minutes until it's fairly cool. Carefully fold the fromage frais into the egg white mixture without knocking the air out as you want the mousse to hold its shape. Slice half the strawberries and put in the food processor with half a tablespoon of icing sugar. Blend to a smooth sauce, then press through a sieve to remove the seeds. Take 6 sundae glasses. Carefully a little of the sauce into the bottom of each glass. Spoon the mousse over the top. Drizzle some sauce over each then top with the halved strawberries and a sprig of mint. Pop back in the fridge and serve chilled.

FROMAGE FRAIS MOUSSE AND STRAWBERRY SAUCE

Steps:

• Put the egg white in a bowl with the icing sugar over a pan of simmering water and whisk for 5 mins until light, fluffy and holds peaks. Remove from the heat, whisk in the zest and whisk for 2 more mins to cool. Fold in fromage frais and transfer to 6 bowls and chill. Chop half the strawberries and put in a food processor with 2 tbsp icing sugar and lemon juice. Whizz to a puree and press through a sieve. Chop up leftover strawberries. Spoon them over the mousses and spoon the puree over each. Chill until serving

WHITE CHOCOLATE MOUSSE WITH STRAWBERRY SAUCE

Steps:

• White chocolate mousse:.
• In a bowl, on a boiling water, put 125 gr cream, white chocolate and vanilla essence and melt it stirring constantly.
• Remove it from the stove and leave it for 3 minutes to cool.
• Add the egg yolks and stir the bowl.
• Put the egg whites in a small bowl and beat with a mixer at high speed until it produce a foam.
• Take a heap of the white egg foam and mix it with chocolate mixture. than put the rest of the white egg foam to the chocolate mixture and stir it carefully.
• Divide the mixture of 6 dessert dish.
• Cover it top and refrigerate it for 3 hours.
• Strawberry sause:.
• Put the strawberries, cognac and the brown sugar in to a small saucepan.
• Cook it in a medium fire for approximately 5 minutes until the strawberries softens.
• Sprinkle a little strawberry sauce over each dish for service.
• And Voilà.