Photo: Marina Oliphant
- 250g fromage frais
- 250g mascarpone
- 1/2 cup caster sugar
- zest of 1 lemon
- zest of 1 lime
- 1 cup cranberry juice
- 4-5 tbs muscovado sugar
- 2 cups mixed berries (frozen cranberries, redcurrants, raspberries, blueberries, etc)
- plus fresh berries to garnish, if desired
Place the fromage frais in a bowl with the mascarpone, caster sugar, lemon and lime zest and mix well.
If using paper moulds, make several holes in the bases, with a sharp knife.
Place the moulds on a tray and line them with damp muslin.
Fill the moulds with the mixture and refrigerate 2-3 hours, to allow the excess moisture to drain.
Put cranberry juice and sugar into a small pan and place over low heat. Stir to dissolve sugar. Add frozen berries, bring to the boil then reduce heat and simmer about 15 minutes, until the berries are soft and the syrup slightly reduced. Remove from heat, add fresh berries, if using, and cool.
Remove the moulds from the fridge, turn out onto plates and remove muslin.
Serve with the Christmas berries and drizzled with a little syrup.
- Cuisine - French
- Course - Dessert