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.
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
[recipe]