Espresso with fromage blanc, lime and Brazil nut mousse Espresso with fromage blanc, lime and Brazil nut mousse The lime sweet zest of this creamy, nutty mousse is the perfect counterpoint to the rich aromatic flavours of the Grand Cru <em>Volluto</em>. 0

Espresso with fromage blanc, lime and Brazil nut mousse

The lime sweet zest of this creamy, nutty mousse is the perfect counterpoint to the rich aromatic flavours of the Grand Cru Volluto.

Preparation (6 persons)

  • Toast the Brazil nuts in a pan without any grease and chop finely.
  • Put to one side.
  • Soak the sheets of gelatine in cold water to soften them.
  • Zest and juice the lime.
  • Boil 100 ml of water with the sugar and lime juice for 5 minutes.
  • Take off heat and add the drained gelatine and grated zest.
  • Beat the egg whites and stiff.
  • Pour three quarter of the boiling syrup over the egg whites while whisking, then fold the cottage cheese into the mixture.
  • Divide the chopped nuts between 6 ramekins and then cover them with the cottage cheese mousse.
  • Pour the rest of the lime syrup over them and place in the fridge for 4 hours.
  • Serve with a Volluto Grand Cru.

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Accessories for this recipe

Glass Espresso

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Characteristic

Medium
Difficulty
Medium
Preparation time
PT20M20 min. + 4 hours cooling
Material
6 ramekins
1 Pan

Ingredients

  • 1 capsule of Grand Cru Volluto
  • 550 g / 19.4 oz of cottage cheese
  • 100 g / 3.5 oz of sugar
  • Juice of 1 lime
  • 2 egg whites
  • 3 sheets of gelatine or a teaspoon of agar
  • 80 g / 2.8 oz of Brazil nuts
<em>Volluto</em>
Volluto
Intensity : 4
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