Printer friendly version
-
Baked fruits with brillat-savarin mousse
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4
Honey-roasted plums nestle among dark fruits and whipped cream cheese in Jun Tanaka's autumnal dessert
Similar recipes
Tips and suggestions
- Cooks Tips...
- Fresh Brillat-Savarin (as opposed to the white-crusted variety that has been left to mature) is a rich cream cheese made from cow's milk. It comes from Normandy in France.
Related Videos
Ingredients
For the baked fruits
- 4 purple Figs, cut into quarters
- 12 Blackberries
- 4 Plums, cut into quarters
- 12 Muscat grapes
- sprig Rosemary
- 50g Butter
- 100ml blackcurrant liqueur, eg. Crème de Cassis
- 4 tbsp Honey
For the brillat-savarin mousse
Method
1. Cut out 4 - 30 x 30cm - squares of baking parchment. Preheat the oven to 200C/ gas 6.2. For the baked fruits: divede the fruit into quarters and put it in the centre of the parchment squares. Divide the rosemary, butter, blackcurrant liqueur and honey on top of the piles of fruit. Close the parcels and tie with string. Bake in the oven for 12 minutes.
3. For the mousse: put the cheese, sugar, lemon zest and vanilla seeds in a bowl. Mix until smooth before slowly beating in the cream.
4. To serve, open the parcel, arrange the fruit onto 4 plates and spoon over the mousse. Scatter with flaked almonds.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register