Fresh Fruits in Mint Syrup with Frozen Lime Mousse and Green Tea Ganache

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As some of you know, I was on a “cours de cuisine”, this morning. This was so fabulously “cheffy” that I forgot to take a photo of it before I ate it! I do have the mousse and the ganache in the freezer and I will see what I can do about a photo tomorrow, not that it will look anything like it did in the restaurant…due to lack of verrines and slates…

We made it in “Martini Coolers”, ie; the fruit soup in the cooler part and the mousse in the martini glass.

In the meantime, take my word for it – it is delicious!!!

All the individual components of this dish can be adapted to your own tastes. You could add ginger to the mousse for example…or leave out the green tea and use a flavoured chocolate instead…

Or you could take each individual element and serve it with something else that you like.

If any of you try this, do let me know what you think!

Or if anything is not clear, I’ll try to explain better!

I hope that I’ve translated it well enough for it to be followable.

But, you will need a mixing machine…or very tireless arms…

Ingredients:

Mousse fromage blancs for 8 people
(don’t try to make less, do the whole quantity and freeze, if too much)

5 egg yolks (medium sized eggs)
125g sugar
3 sheets of gelatine
50 ml milk
Juice and zest of one lime
250g fromage blanc (fromage frais in UK)
250g whipped cream

Fruits
(you can put any combination of fruit in, but this is really nice)

250g strawberries
120g redcurrants
1 mango
1 kiwi

Syrup

1L water
500g sugar
1 star anis
1 cinnamon stick
I vanilla pod, slit down its length
Lime zest (optional)
Finely shredded fresh mint to taste

Green Tea Ganache

250g chocolate 55%
80g chocolate 72%
2 egg yolks
100g sugar
100ml double cream
1 green tea-bag or 1 good teaspoonful of green tea

Method

First make the syrup:

Put all the ingredients, except the mint, into a pan and boil for 5-8 mins, whisking all the while, to prevent the sugar burning.
Leave to cool

Next make the mousse:

1) Put the gelatine into cold water and leave to soften.
2) Whip the cream until it doesn’t move when turned upside down and add the lime zest. Put aside.
3) Separate the eggs and place the yolks in the bowl of the food mixer.
4) Put the milk and sugar in a pan on med. heat and bring to the boil. Remove the pan from the heat.
5) Remove the gelatine from the cold water, squeeze out excess water and add it to the milk and sugar pan. Mix until dissolved.
6) Once dissolved, add the mixture, along with the lime juice, to the egg yolks and beat until cool/luke warm. It will pour in “ribbons”, at this point.
7) Once cool, add the fromage blanc and the whipped cream and fold in.
8) Spoon the mixture into small glasses, or the whole mixture into a plastic box, and freeze. The mixture will still be thickly pourable and has to go into the freezer (or the fridge, see suggestions later) to set.

(Because the egg is cooked in this mousse, it will last for up to a week in the fridge)

Make the Ganache:

1) Line a small (1/2 size) baking tray with cling-film.
2) Melt the two chocolates in a bain-marie.
3) Using a hand whisk, cream the egg yolks and sugar until light and fluffy. The bowl is not important.
4) Heat the cream with the green tea in a small to med pan
5) Bring to boil and remove from the heat.
6) Add the egg and sugar mix to the pan. Return to the heat and whisk as in making a pouring custard. Take care not to burn.
7) Pour the “custard” (through a sieve, if using loose tea, if not, remove the tea-bag) over the melted chocolate, and whisk. The mixture should be now be shiny.
8) Pour onto the cling-film lined tray and smooth out using a spatula or pallette knife. The finish does not have to be perfect as the other side will be presented.
9) Place in the freezer

Lastly, make the Fruit Soup:

Cut all the fruit into small cubes and add to the syrup, with the fresh mint. Keep chilled.

To Serve:

If you have poured the mousse into small glasses, use a cutting ring (dipped in warm water), slightly smaller than the diameter of the glass, to cut ganache circles. Place the circles, wrong side up, on top of the mousse and garnish with mint. Place the glass on a large plate/slate.

If you have frozen the whole mousse mixture, use the cutting ring to cut sections of mousse and place on a large plate/slate, with ganache circles, wrong side up, on top. Garnish with mint.

Put the fruit soup into another complimentary glass and place alongside the mousse.

Optional extras:

Anything you like, really!

The thickness of the ganache is a matter of personal taste, really. You could make twice as much and freeze the cut circles with greaseproof paper “separators”…or you could make the mixture spread further and more thinly and do the same. You could also use a hot sharp knife to cut different shapes instead.

The mousse, once frozen in a box, can be treated like ice-cream – sliced, balled, quenelled…it’s up to you!

If you don’t freeze it, it makes a fab cheesecake topping or just a chilled mousse.

11 Jun, 2012
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Comments

Annella

Keep going to the classes and you can really impress me when I get there! Deserts sorted then...

11 Jun, 2012

Annella

Added to favs x

11 Jun, 2012

Sanbaz

sounds lovely karen in my favs to try when i have chance lol

11 Jun, 2012

Bloomer

Added to mine too,Karen..it sounds wonderful..and your instructions are so clear..even to me :o) thank you..
A good tip for a cheesecake too..that would be so easy..our lot love them..x

11 Jun, 2012

Pamg

I did the nominate thing....someone needs to tell Sticki........

I,ve a close friend who's french, been over here for years and I really enjoy cooking with her, its more provincial french but alwayss delicious!

Her recipe for ganache is probably not as good as yours Karen....

Equal quantities of dark chocolate and double cream,(use elmlea if lower fat needed) mic just to when the choc starts to melt, whisk until smooth and glossy add a splash or two of rum or brandy, use warm as a sauce or cold asa chocolate tart filling...

11 Jun, 2012

Fresh Fruits in Mint Syrup with Frozen Lime Mousse and Green Tea Ganache

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