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My recipe

Fromage blanc mousse with blueberry sauce

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.

Fromage blanc mousse with blueberry sauce

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

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.

Творожный мусс с  соусом из черники