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My recipe
Fromage blanc mousse with blueberry sauce
Introduction
Very often people ask how to come up with a new recipe. The answer for me is quite straightforward, its all about the art of combining ingredients and flavours. You can take the most simple ingredients and get a very sophisticated result. The recipe below is exactly one of those.
MOUSSE
- 250 g soft cheese (quark, fromage blanc)
- 2 tbsp icing sugar
- 4-6 tsp passionfruit curd (lemon curd)
- 100 ml + 2 tbsp cream 30%
- 1 egg white
- 3 gelatine leaves (5-6 g)
- 3-4 pieces Piparkakku (gingersnap)
SAUCE
- 200 g frozen blueberries
- 50 ml passion fruit juice (lemon juice)
- 200 ml blueberry juice
- 200 ml water
- 1,5 tbsp corn starch
- 100 ml sugar
- Run the silicone moulds under a cold water and put to the freezer for 15 min
- Soak the gelatine leaves in the cold water
- Combine the cheese with 100 ml cream and icing sugar and beat until light foamy
- Squeeze the water from the gelatine and dissolve it in 2 tbsp warm cream, add to the main mixture and beat again.
- Whisk the egg white to the firm peaks. Add it to the main mixture in several batches
- Fill in half of the moulds, then add 1 tsp of the passion fruit curd to the middle, and top with the rest of the mousse
- Leave to set in the fridge for min 3 hours
- Defreeze the blueberries and drain the juice
- In a saucepan combine the blueberry juice (if you don’t have enough, add any liquor or water) and water
- Add in the sugar and bring to the boil
- Add in the corn starch dissolved in the passion fruit juice. Mix in the berries, stir gently, bring to the boil, simmer for 1-2 min. Remove from the heat and cool down completely
- Crumble the gingersnaps
- To serve pour the sauce into the plate, add the mousse and top with the gingersnap crumbs
Thoughts and Ideas
Every time I post a recipe with the egg white I’m immediately asked what it could be substituted with. You can take the quail eggs, in the proportion 1:4. The trusted sources tell that the quail eggs are salmonella-free. This is the only substitution possible, you can take the whipped cream, but the consistency will be different. If you cheese is to liquid, drain off the whey first.
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