CRÈME FRAÎCHE MOUSSE
Maxine Scheckter
![](https://www.cuisine.co.nz/wp-content/uploads/2019/10/Cuisine-Recipes-Creme-Fraiche.jpg)
tags:mousse, creme fraiche
Serves
8 - 10Preparation
30 mins plus overnight chillingIngredients
165g white chocolate | |
30g rice bubbles (can be replaced with gluten-free cornflakes, or any other gluten-free alternative) | |
4½ gelatine leaves | |
525ml cream | |
375g crème fraîche | |
1½ teaspoons vanilla paste | |
60g caster sugar | |
TO SERVE | |
600g berries (I used 500g strawberries, 50g raspberries and 50g pomegranate seeds) | |
1 tablespoon sumac (or substitute the zest of ½ a lemon and a tiny pinch of ground pepper) | |
edible flowers | |
basil leaves | |
½ tablespoon olive oil (optional) |
Instructions
1. | Line a 29 x 20 x 5cm tin with baking paper, allowing it to hang over the edges so you can easily remove the mousse from the tin (if you don’t have a tin this size don’t worry, you can use any size or shape of tin, it will just change the thickness of your mousse). |
2. | Melt the white chocolate in a bowl set over a pot of boiling water, stirring to ensure the chocolate does not burn. |
3. | Once melted, stir in the rice bubbles until completely combined. |
4. | Pour into the lined tin and spread with a palette knife until you have an even, flat layer of rice bubbles. Set aside. |
5. | Soak the sheets of gelatine in cold water. |
6. | While they are soaking, whip the cream, 300g of the crème fraîche and the vanilla to soft peaks. |
7. | Once the gelatine sheets are soft and pliable, remove from the water and put them in a pot with the remaining 75g crème fraîche and the sugar. |
8. | Warm over a low heat until the gelatine is melted and everything is combined. |
9. | Fold about 1 cup of the whipped cream into this mix to cool it down and then return this all to the bowl of cream and fold gently to combine. |
10. | Pour into the prepared tin. |
11. | If the mix is particularly thick, tap the tin on the bench lightly a few times to smooth the top. |
12. | Put in the freezer to set overnight, or for up to two weeks. |
13. | Remove the mousse from the tin by lifting the edges of the baking paper; if it feels like it’s not coming out easily, warm a cloth and use it to warm the base and edges of the tin slightly. |
14. | Use a warm knife to trim the edges to create a clean-looking rectangular slice and put on a serving plate. |
15. | Cut the berries as desired and toss with the sumac. |
16. | If you’re making this a few hours in advance, add some high-quality olive oil to the fruit when tossing, to stop the berries from drying out. |
17. | Pile the berries on top of the mousse and finish with edible flowers and some baby basil leaves. |
18. | To serve, leave in the fridge to fully defrost for 1 hour, or 30 minutes at room temperature. |
Recipes & food styling Maxine Scheckter / Photography Amber-Jayne Bain / Styling Deborah Sweeney
Leave a Reply