Lime Fromage blanc mousse with lime and mango compote and orange & sesame biscuits
Ingredients – Serves 6 – 8
70g castor sugar
2 egg yolks
2 limes, grated zest
175g cream cheese
3 ½ leaves of gelatine
20ml stock syrup
500ml whipping cream, softly whipped
Boil sugar and water until a softball stage is reached. (116°c/ 240°f if using a sugar thermometer) whisk egg yolks continuously, when sugar reaches softball stage add to yolks slowly whilst still whisking. Whisk mix until you form a light airy sabayon. Allow to cool.
Add the gelatine leaves to ice cold water, then bring syrup to the boil, pull off the heat and add the gelatine, whisk until dissolved. Allow to cool slightly then fold the sabayon mixture into the cream cheese and gelatine. Lastly, fold in the whipped cream and mix until smooth, pour the mixture into 10cm / 4inch diameter x 4cm / 1 ½ inch high rings set on waxed paper and refrigerate for at least 3 hours.
Lime and mango compote
5 limes, zested and segmented, zest reserved
200g castor sugar
50ml lime juice
1 ripe mango diced into concassé pieces
Boil the lime zest for 5 minutes. Strain and run under cold water, repeat this
3 times. Place the castor sugar in a dry pan and cook over moderate heat. Add lime juice and water, reduce over gentle heat by three-quarters stirring occasionally allow to cool. Add the lime segments, zest and mango, allow to cool.
Place a Fromage Blanc in the centre of a dessert plate, drizzle with lime and mango compote and finish with a sorbet of your choice.
Orange and Sesame Biscuits
125ml orange juice
250g icing sugar
2 oranges, zested
90g plain flour
125g sesame seeds
90g butter, melted & warm
Mix the orange juice into the icing sugar to make a smooth batter add all the other dry ingredients with the warm melted butter. Chill in the refrigerator overnight.
Pre-heat the oven 180°c/350°/gas 4
Pipe the mixture onto trays, lined with baking paper and bake until golden brown, cool slightly and mould into desired shape and store in a airtight container until ready to use.