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Fresh Fruits in Mint Syrup with Frozen Lime Mousse and Green Tea Ganache


As some of you know, I was on a “cours de cuisine”, this morning. This was so fabulously “cheffy” that I forgot to take a photo of it before I ate it! I do have the mousse and the ganache in the freezer and I will see what I can do about a photo tomorrow, not that it will look anything like it did in the restaurant…due to lack of verrines and slates…

We made it in “Martini Coolers”, ie; the fruit soup in the cooler part and the mousse in the martini glass.

In the meantime, take my word for it – it is delicious!!!

All the individual components of this dish can be adapted to your own tastes. You could add ginger to the mousse for example…or leave out the green tea and use a flavoured chocolate instead…

Or you could take each individual element and serve it with something else that you like.

If any of you try this, do let me know what you think!

Or if anything is not clear, I’ll try to explain better!

I hope that I’ve translated it well enough for it to be followable.

But, you will need a mixing machine…or very tireless arms…


Mousse fromage blancs for 8 people
(don’t try to make less, do the whole quantity and freeze, if too much)

5 egg yolks (medium sized eggs)
125g sugar
3 sheets of gelatine
50 ml milk
Juice and zest of one lime
250g fromage blanc (fromage frais in UK)
250g whipped cream

(you can put any combination of fruit in, but this is really nice)

250g strawberries
120g redcurrants
1 mango
1 kiwi


1L water
500g sugar
1 star anis
1 cinnamon stick
I vanilla pod, slit down its length
Lime zest (optional)
Finely shredded fresh mint to taste

Green Tea Ganache

250g chocolate 55%
80g chocolate 72%
2 egg yolks
100g sugar
100ml double cream
1 green tea-bag or 1 good teaspoonful of green tea


First make the syrup:

Put all the ingredients, except the mint, into a pan and boil for 5-8 mins, whisking all the while, to prevent the sugar burning.
Leave to cool

Next make the mousse:

1) Put the gelatine into cold water and leave to soften.
2) Whip the cream until it doesn’t move when turned upside down and add the lime zest. Put aside.
3) Separate the eggs and place the yolks in the bowl of the food mixer.
4) Put the milk and sugar in a pan on med. heat and bring to the boil. Remove the pan from the heat.
5) Remove the gelatine from the cold water, squeeze out excess water and add it to the milk and sugar pan. Mix until dissolved.
6) Once dissolved, add the mixture, along with the lime juice, to the egg yolks and beat until cool/luke warm. It will pour in “ribbons”, at this point.
7) Once cool, add the fromage blanc and the whipped cream and fold in.
8) Spoon the mixture into small glasses, or the whole mixture into a plastic box, and freeze. The mixture will still be thickly pourable and has to go into the freezer (or the fridge, see suggestions later) to set.

(Because the egg is cooked in this mousse, it will last for up to a week in the fridge)

Make the Ganache:

1) Line a small (1/2 size) baking tray with cling-film.
2) Melt the two chocolates in a bain-marie.
3) Using a hand whisk, cream the egg yolks and sugar until light and fluffy. The bowl is not important.
4) Heat the cream with the green tea in a small to med pan
5) Bring to boil and remove from the heat.
6) Add the egg and sugar mix to the pan. Return to the heat and whisk as in making a pouring custard. Take care not to burn.
7) Pour the “custard” (through a sieve, if using loose tea, if not, remove the tea-bag) over the melted chocolate, and whisk. The mixture should be now be shiny.
8) Pour onto the cling-film lined tray and smooth out using a spatula or pallette knife. The finish does not have to be perfect as the other side will be presented.
9) Place in the freezer

Lastly, make the Fruit Soup:

Cut all the fruit into small cubes and add to the syrup, with the fresh mint. Keep chilled.

To Serve:

If you have poured the mousse into small glasses, use a cutting ring (dipped in warm water), slightly smaller than the diameter of the glass, to cut ganache circles. Place the circles, wrong side up, on top of the mousse and garnish with mint. Place the glass on a large plate/slate.

If you have frozen the whole mousse mixture, use the cutting ring to cut sections of mousse and place on a large plate/slate, with ganache circles, wrong side up, on top. Garnish with mint.

Put the fruit soup into another complimentary glass and place alongside the mousse.

Optional extras:

Anything you like, really!

The thickness of the ganache is a matter of personal taste, really. You could make twice as much and freeze the cut circles with greaseproof paper “separators”…or you could make the mixture spread further and more thinly and do the same. You could also use a hot sharp knife to cut different shapes instead.

The mousse, once frozen in a box, can be treated like ice-cream – sliced, balled, quenelled…it’s up to you!

If you don’t freeze it, it makes a fab cheesecake topping or just a chilled mousse.

More blog posts by karenfrance

Previous post: Taking the lid off the septic tank!

Next post: Liberté, Fratenité, Egalité



Keep going to the classes and you can really impress me when I get there! Deserts sorted then...

11 Jun, 2012


Added to favs x

11 Jun, 2012


Sounds fanatastic,K.....Would love to see a picture of it.....This blog follows the one titled "Lifting the lid of the septic tank"!!!!LOL Not quite in the same category LOL

11 Jun, 2012


sounds lovely karen in my favs to try when i have chance lol

11 Jun, 2012


Added to mine too, sounds wonderful..and your instructions are so clear..even to me :o) thank you..
A good tip for a cheesecake too..that would be so easy..our lot love them..x

11 Jun, 2012


I did the nominate thing....someone needs to tell Sticki........

I,ve a close friend who's french, been over here for years and I really enjoy cooking with her, its more provincial french but alwayss delicious!

Her recipe for ganache is probably not as good as yours Karen....

Equal quantities of dark chocolate and double cream,(use elmlea if lower fat needed) mic just to when the choc starts to melt, whisk until smooth and glossy add a splash or two of rum or brandy, use warm as a sauce or cold asa chocolate tart filling...

11 Jun, 2012


Oh, girls! Thank you!! Or thank Fabrice!! :)))

I really wish that I'd taken a photo of it...but, we'd already been "sampling" the Montbazillac which went into the next!

Come to a class Annie! You'd love it... all would! Fabrice is so nice - and so clever!

Oh dear, they are a bit extreme, aren't they J? Variety is the spice of life...and that's where it's all going to end up!!LOL!! You come too!!

San, it's looovely...takes a bit of time...but it makes LOADS! Then you don't have to make it again...for a while! lol! Think you should book too!

Oh Bloomer! I was worried about that...thank you! It was good for me to write it all know how you can get confused later...;) When are you coming??

Thank you Pam!
But, your ganache sounds pretty good to me...and, let's face it - it uses fewer dishes!! I'm really glad I wasn't on the washing up!
GoY outing, prehaps???

I think that what Fabrice is doing is really clever...he teaches the "right way to do it" and the components of the dishes are endlessly variable...
...and although, there isn't a microwave in sight...he did approve the use of them in melting chocolate! lol! :))))

11 Jun, 2012


That I approve of too,Karen ..I always melt mine in the microwave..just a query..I'n not a lover of lime..would lemon be a suitable substitute instead? ..and do I turn left or right at Calais ? lol.

11 Jun, 2012


Yes, Bloomer...and, right, then left, and straight ahead for 600kms!lol! :D

11 Jun, 2012


Thanks Karen..see you in about 2 years then..could be walking..spent up ! Lol..

11 Jun, 2012


Thanks Karen, its added to faves, has anyone thought what size we`ll be if the rain carries on...

11 Jun, 2012


...or when I've finished these cooking classes, Lincs!??
You'll love it...I know I did - and I don't even do puddings!! Thanks for adding it to favs... :)

...coming next month, cooking, "à la planche"...

11 Jun, 2012


a la planche? is this cooking with fillets or the other definition is body suspension without hands!!!! Be careful if its the later,K LOL!!!!

11 Jun, 2012's "on the plank" here, J...
...which has nothing to do with pirates...even if they do come from somewhere VERY near Penzance!!!

...but, if you're right...I might have to take out extra insurance...I don't want one of my "chef's" clogs to, accidentally, knock me out whilst creating my masterpiece... ;)

11 Jun, 2012


Wow Karen that sounds amazing. Added to favourites for when I actually have free time lol.

Its not just me thats noticed the sudden influx of food related blogs since the rain started then lol.

11 Jun, 2012


Thanks Sam :)

It wasn't the rain that made me do the "cours" and you'll not be sorry if you try this!

...but in bad weather times, it does tend to go towards food...or...general mayhem,! :)))

11 Jun, 2012



11 Jun, 2012


wow all sounds extremely nice and fattening too! mmm whay no pics? you ate them all first! ahem! do it again! lol

11 Jun, 2012


Mmmmmm, sounds delish. Would be a nice treat if someone were to make this for me ;)

11 Jun, 2012


I've still got loads left, Pix...if I make it again now, there'll be no room left in the freezer! lol! ;)

I would Lil, but I'm not sure how it would travel...fruit slop with lime mush and chocolate gash, perhaps? ;)

12 Jun, 2012


oh lolol!

12 Jun, 2012


Mixed heaven!LOL!!!!

12 Jun, 2012


I,m not a lover of 'english tea' how would peppermint tea work do you think?

12 Jun, 2012


Are you not away, yet, J?? ;)

This was Chinese green tea, Pam...
but, I don't see why can even use a little lavender. Fab says it goes particularly well with apples if you put them in the soup.
Anything which will infuse in the cream! :)

12 Jun, 2012


Sounds fantastic. I love cooking, as much if not more than gardening. I love eating too - and did I ever give the impression I might enjoy the odd glass of wine or two?
I collected some cider yesterday. we have so many apples, I never know what to do with them, so last year took them to a local brewery, well micro brewery really in the next village. They collect everyones apples, make cider, then you get some of the booty, depending on how many kg of apples you took! The cider tastes fab, well I had to try it didn't I? Jx

12 Jun, 2012


Oh, how looovely, Jane!! Is the cellar full now? Or are you still!

You can do the same thing with your grape harvest here, if you have one...but, to be honest, the local wines are pretty dreadful...

Most of the farmers have their own stills...they make cognac, mix it with grape juice and bottle it. It's called Pineau...delicious and deadly...

The rest goes to make eau de vie...handy for making you blind and treating calves umbilical cords, etc! :)x

12 Jun, 2012


Oh Yum, yum, munch, slurp, groaning with ecstasy and tight trousers! Straight into faves!

12 Jun, 2012


I'm still on the sofa after eating it all (and more) yesterday,!

12 Jun, 2012


hic! :)

12 Jun, 2012


I guess the weathers still bad then, I could do with a nip of something....its cold!

12 Jun, 2012


LOL! Are you making that cider part...I mean all...of your 5 a day, Jane?...hmm... ;))

12 Jun, 2012


It's nippy here, Pam...

12 Jun, 2012


No of course not........................... the very idea! I have fermented grapes as well! Jx

12 Jun, 2012


I'm very glad to hear it, Jane...a balanced diet is the only way!

I do it with, white and rosé...;) x

12 Jun, 2012


You are supposed to have a rainbow everyday so its a good start......

12 Jun, 2012


...the trouble sometimes interferes with the good!

12 Jun, 2012


LOL :))

12 Jun, 2012


Red. Wine of course
Yellow. Yellow label chardonnay. (ok I cheat)
Pink. Rose
Green. Creme de menthe
Orange drambuie
Purple....hmmmm ah plum gin!
Blue. nun!

I can drink a rainbow too........hic ¡

12 Jun, 2012


LOL! Don't do it too often though...sometimes when you mix all these colours together...they can become a bit mucky!!! ;D

12 Jun, 2012


Its like that when I go to the art group, atouch of this and a dab of that.....what I end up with is mud!

12 Jun, 2012


Hope you don't drink that one. Te he. Jx

12 Jun, 2012


Nooo, it's never good for the! ;D

12 Jun, 2012


Very cheffy indeed....too much effort for my lazy 'Nigella' style ways, but very lovely! :D

14 Jun, 2012


I've got enough in the freezer to last a very long time,, it will be a very, very long time before I do it again... :D

15 Jun, 2012


Ive added it to my faves Karen, sounds delic. I will definately try it, just not yet. The waistline needs a rest after being away for a couple of days. I hope you are going to update us with the next lesson when youve done it!

15 Jun, 2012


Thanks Poppy! Glad you had a good time! :))
Next one in a month's time...and I will do! :))

15 Jun, 2012


oooooooooooh very nice, thanks karen!!!

just got back from my holiday ~ very much looking forward to the next installment, should just give me time to try this out first!!!!

17 Jun, 2012


Did you have a good time Sticki

18 Jun, 2012


Yes, thanks pam, it's a very beautiful and special place, I wish I could be there more.

I shall try to do a blog tonight, too many photos!

18 Jun, 2012


I,ll look out for it

18 Jun, 2012


might take me a while!!!

this food looks good, might have to try some of this out too, family get-together this weekend!!!

18 Jun, 2012


Glad you had a good holiday, Sticki :)))

This is really delish! A bit fiddly...but quite easy at the same time.

18 Jun, 2012


thanks karen, it does sound really lovely!!!

i find the first time i do things they seem really fiddly and lots of different things going on at the same time but after that it hopefully gets easier ~ perhaps i should practise more!!!

18 Jun, 2012


Well, if you do make this Sticki, can you take a photo and add it to the blog?

I'm not really a dessert person...and the chances of me making it again soon are quite

I will be more diligent on the next course, next month, though! :))

18 Jun, 2012


i will do, but it might take a while!!!

i would love to go on a course like that!! are you opening a cafe soon cos i would love to visit that!!

18 Jun, 2012


Lol...I don't think so, Sticki...
I'd be in direct competition with Fabrice...and I know which one of us has the edge! lol!

18 Jun, 2012


hmmm maybe you should both cook and we can all come over and decide who is best????

18 Jun, 2012

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