Crème fraiche mousse

The Recipes / Dessert

The Mount Somerset Hotel & Spa, Somerset

375ml cream
2¼ gelatine leaves
375g crème fraiche
2 vanilla pods
80g sugar

Toasted seeds
350g porridge oats
100g sunflower seeds
100g pumpkin seeds
50g black sesame seeds
50g white sesame seeds
50g blue poppy seeds
100g wheatgerm
75g demerara sugar
100g runny honey
75ml olive oil

Serves 4-6

A really simple mousse with a lovely light flavour: you can use yoghurt or mascarpone instead of crème fraîche if you prefer. Goes beautifully with rhubarb lightly poached in sugar syrup so it still has texture, and the toasted seeds.

For the mousse, warm 50ml of the cream to dissolve the gelatine. Semi-whip the rest of the cream and fold through the vanilla and sugar. Leave to set in the fridge for a couple of hours, then whisk and transfer to a piping bag.

Bake all the toasted seed ingredients together on a tray lined with greaseproof paper for 15–20 minutes at 150˚C until golden brown. Store in an air tight container: this can be used with many other desserts.