Prepare the fruit topping: wash the berries, removing the stalks from the strawberries. Cut the strawberries in half or into quarters depending on their size. Place the fruit in a saucepan with the 30g caster sugar. Heat over a medium heat until the sugar has melted, stir to coat the fruit and then taste, adding a little more sugar if necessary. Set aside and allow to cool once you are happy with the flavour.
For the rest of the recipe: place the gelatine leaves into a bowl of cold water and allow to soften. Place the eggs and the 125g caster sugar into a food processor and whisk on a high speed until you have a light, fluffy foam (a sabayon). Once the gelatine leaves have softened, drain well and add to the sabayon. Add the creme fraiche and combine well.
Whisk the double cream until you have soft peaks and then fold it into the sabayon. Pour the mixture into individual serving glasses and chill in the fridge for at least an hour. Serve topped with a spoonful of the sweet red berries.
«You can use any fresh or frozen fruit that's in season. You can also bring a bit of a crunch to the dessert by adding a shortbread base. »
A light and fluffy mousse flavoured with creme fraiche and served with a sweetened raspberry and strawberry compote.