CRAIG STEVENS SEAWINGS RESTAURANT

Lime Fromage Blanc Mousse With Lime and Mango Compote Ingredients
Serve 6 - 8

70g Castor Sugar
45ml Water
2 Egg Yolks
2 Limes, grated zest
175g Cream Cheese
3 ½ Leaves of Gelatine
20ml Stock Syrup
500ml Whipping Cream, softly whipped

THE SOUTH HAMS RADIO COOKBOOK

 

 

Boil sugar and water until a softball stage is reached (116c or 240f if using a sugar thermometer).

Whisk egg yolks, when sugar reaches softball stage, add to yolks slowly, whist 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, remove from the heat, add the gelatine and whisk until dissolved.

Allow to cool slightly, fold the sabayon mixture into the cream cheese and gelatine.

Lastly, fold in the whipped cream and mix until smooth, pour into 10cm wide and 4cm high rings set on waxed paper and refrigerate for at least 3 hours.

Lime & Mango Compote 5 Limes, zested and segmented, zest reserved 200g Castor Sugar 50ml Lime Juice 200ml Water 1 Ripe Mango diced small
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 a medium heat.
Add lime juice and water, reduce by ¾ over gentle heat, stirring occasionally and allow to cool.

Add the lime segments, zest and mango, allow to cool.

To Serve Place the Fromage Blanc in the centre of a dessert place, drizzle with lime and mango compote and finish with a sorbet of your choice