Jamun/ Wild Indian Java Plum Mousse … simple summer dessert

Jamun/ Wild Indian Java Plum Mousse. When Jamuns {wild Indian Java plums} are in season, a Jamun Mousse is always on the cards, a simple no bake dessert made at least once in the season. Jamuns are an acquired taste because of the astringent edge the fruit has, so the jamun mousse also carries a hint of that edge. If you enjoy jamuns, you will enjoy this. The secret to a smooth mousse is a smooth fruit puree, and this is no different. When we were kids, the first jamuns would only appear during the monsoons. We’d shake them off the trees, foraging was the only way to get to them. A small sprinkle over of rock salt and they would macerate, yielding the most amazing purple juice and taste that would shock the tongue in the nicest of ways. That the clothes would be purple, not to forget purple stained teeth, tongue, fingers & nails for days together. That was the joy of being oblivious to the parental stares of disapproval!Slowly over the last decade, jamun trees are the domain of birds, and kids nowadays don’t love the astringent taste as we did. Besides, they’re so spoilt for choice with so many more fruits now available, so foraging is a thing of the past. Lives in my memories with other fruit like shahtoot {mulberries} , ber {Indian jujube} and mangoes we ate off trees. Now everything comes neatly packaged at the local fruit vendor!However, to cut a long story short, must make the best of what the times have to offer. Use fruit in season when the taste is the best, ripeness at its peak. With jamuns flooding the market, this regional stone fruit makes for a great dessert, the Jamun/ Wild Indian Java Plum Mousse.… and with some left over fruit puree, I made these chia seed breakfast puddings. I’ll share the recipe next if you like!

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Jamun/ Wild Indian Java Plum Mousse

Jamun/ Wild Indian Java Plum Mousse When Jamuns {wild Indian Java plums} are in season, a Jamun Mousse is always on the cards. Jamuns are an acquired taste because of their astringent edge, so the jamun mousse also carries a hint of the edge. If you enjoy jamuns, you will enjoy this. The secret to a smooth mousse is a smooth fruit puree.

Keyword dessert, eggless, fruit, gluten free, glutenfree, no bake, sweet

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 4 people

Ingredients

Jamun puree

• 500 g Jamun/ Wild Indian Java Plum
• 50 g raw sugar/boora
• 1 tbsp balsamic vinegar

Whipped cream filling

• 50 ml milk tepid
• 1 1/2 tsp gelatin
• 100 g white chocolate
• 400 ml single cream
• 30 ml clarified butter {ghee} melted, cooled
• 50 g raw sugar/boora

Topping

• 1 tsp brown sugar
• 1 tsp lime juice
• Pinch Himalayan pink salt
• Fresh mint to garnish

Instructions

Jamun puree

• Wash the jamun well, drain, ass 50g sugar. Leave to macerate for about 30 minutes. Mash well with clean hands, removing as much pulp as possible. Blend the pulp until smooth, stir in the balsamic vinegar. Chill. Can be made a day in advance if need be.
• Reserve 1/2 cup for topping. Add 1 tbsp brown sugar to this reserved cup, and microwave for 30 seconds, full power. Stir to mix, then stir in lime juice and salt. Chill.

Jamun Mousse

• Melt the white chocolate with 100ml cream. Whisk until smooth. Leave to cool.
• Sprinkle the gelatin over 2 tbsp of warm water. Leave to soften, then stir until clear. {Stand the bowl over warm water if required}
• Place chilled cream, sugar and clarified butter/ghee in bowl of stand mixer and whisk on highest speed for 5-7 minutes until medium stiff peaks form.
• Gently stir in the melted white chocolate mix and jamun puree, taking care not to lose the whipped in lightness of the cream. Taste for sweetness.
• Strain over the gelatin mix, and gently fold in. Reserve 1/2 cup and pour the rest into stem glasses.
• Stir about 1 tbsp of the reserved jamun pulp into the 1/ 2 cup reserved mousse, and top each glass. Leave to set in fridge.
• Once set, top with jamun topping and fresh mint leaves.

Notes