“The garden suggests there might be a place where we can meet nature halfway” Michael Pollan
Jamun {Wild Indian Java Plum} Mousse … possibly the best way to bid adieu to this humble fruit. I had a bag tucked away in the fridge for long. Forgot about them, and life went on. Then we were at threesixtyone°, The Oberoi, Gurgaon, and along came the silkiest Jamun sorbet ever. It was so pretty too.
Ruchira captured the very essence in her post here … “We were served the amuse bouche next – a Jamun or Java plum sorbet which was so creamy that it felt like silk in the mouth. The tang from the plum along with the roasted cumin and rock salt was extremely light and refreshing.”
Jamuns danced in my head all day. There’s something about the fruit. It’s astringent, and somewhat edgy. You develop a flavour for it. I knew there was to be something jamun made soon. I still remember a sublime jamun mousse we had enjoyed at Sangeeta’s place a year ago. That had white chocolate in it. I had none on hand so was a little unsure if my mousse would hold.
It sure did. Beautifully. This mousse was quite delicious. I wasn’t sure how it would be received by the kids. They took to it quite happily. The daughter was in from uni for the Independence Day weekend. She was happy to be served dessert. It’s funny how she’s suddenly begun appreciating the little things in life! Life teaches you. A lot.
There was a time when we used to forage for jamuns, climb trees, graze knees to shake the branches. Greedily picking jamuns off the ground and stuffing them into our mouths feels nostalgic now. They tasted sweeter, left our fingers and clothes purple. The stains never came off. Those memories will never fade either. There are few jamun trees left to forage now. Thankfully sales in the bazaar have increased since the wild Indian java plum has become commercially viable.
[print_this]Recipe: Jamun {Wild Indian Java Plum} Mousse
Summary: Jamun {Wild Indian Java Plum} Mousse is light, fun and a beautiful way to use produce in season. Use any seasonal berry if you can’t find these. It’s a sublime make ahead dessert option.
Prep Time: 20 minutes Total Time: 45 minutes {plus macerating, cooling and chilling time} Ingredients:
400g jamun
50g sugar
1 tsp balsamic vinegar
400g low fat cream chilled
50-75g sugar {as per taste}
1tsp gelatin powder
Method:
Toss the jamuns and 50g sugar in a bowl and leave to macerate for a few hours. Crush with fingers to remove pulp.
Place pulp in a pan with sugar and balsamic vinegar and cook to jammy consistency. Cool completely, then blend to a fine puree. Reserve about 1/4 cup for topping if desired.
Warm 25ml cream in a bowl, sprinkle over with gelatin and allow to soften. Cool.
Whip the cream and sugar to medium stiff peaks. Strain the gelatin into the cream and mix. Then gently fold in the jamun puree into the cream. Spoon gently into serving glasses, top with reserved puree and chill for 4-6 hours.
