Desserts

Recipe

1. Soak the gelatine in cold water for 10 minutes, then dissolve it in about 4 tablespoons of hot water.
2. In a large bowl, beat the fromage frais with the lemon juice, salt and dissolved gelatine.
3. Finely chop the lemon zest and immerse it in a little boiling water for 30 seconds. Then add it to the cream cheese mixture.
4. Whip the whipping cream into a very stiff whipped cream with the fine caster sugar. Stir it into the fromage frais mixture.
5. Pour the mixture into ramekins and leave to set in the fridge for at least 4 hours.
6. In the meantime, blend the berries into a very fine purée with the lemon juice and sugar. Set the coulis aside to chill. Just before serving, remove the fromage frais mousses from the moulds and serve them with the coulis and some red fruit.