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Lemon jelly with Brousse du Rove, sheep milk ice cream, and lime and passion fruit biscuits

White wine
  • ¼ litre sheep milk ice cream
  • 20 cl passion fruit coulis

Brousse mousse:

  • 250 g brousse or clotted fresh goat cheese
  • 3 sheets of gelatin
  • 1 vanilla pod
  • ½ lime zest
  • 5 cl milk
  • 125 g caster sugar
  • 5 egg yolks
  • 25 cl crème fraîche, beaten and firm

Lime biscuit:

  • 70 g butter
  • 100 g caster sugar
  • 60 g flour
  • 2 raw egg whites
  • 1 lime zest

Not far from Marseille, nearby the Nerthe Chain, the village of Rove is home to a breed of rustic goats that are typical of Provence: they produce high-quality milk that is used to make brousse cheese. Not so long ago, merchants would criss-cross the region to sell this unusual, highly-popular fromage frais.

Prepare the brousse mousse:

Blanch the yolks with sugar, add the brousse, vanilla and lime zest, milk brought to the boil and the sheets of gelatin. When the preparation begins to take, add the whipped cream and refrigerate.

For the lemon jelly, infuse two lemons in 1 litre of water with 100 g caster sugar, strain and add 3 sheets of gelatin. Mould in the bottom of the glasses. The jelly should “shake”.

Prepare the lime biscuit:

Mix and spread out on a baking sheet in the desired shape, then cook at 185°C for 6 minutes. Arrangement: Add the mousse on top of the lemon jelly in the glass. Before serving, add the sheep milk ice cream dumpling and the passion fruit juice. Place the biscuit across the glass and half a passion fruit alongside.

Recipe by Dominique Frerard – Restaurant les Trois Forts, SOFITEL Vieux Port – Marseille