Ewe’s Milk Mousse, Loganberries & Beremeal Cake
Ewe milk mousse recipe, by chefs James Lowe and Isaac McHale from the Young Turks Collective; a fruit dessert with loganberries and beremeal cake
30 March, 2012
ingredients
Ewe’s milk yoghurt
500 g
Instant food thickener
40 g
Milk
110 g
Whipping cream
150 g
Icing sugar
50 g
Loganberries
500 g
water
400 ml (enough to just cover)
sugar
200 g
Eggs
2
sugar
100 g
Beremeal
50 g
Butter
25 g
Loganberries
50 g, dehydrated
Sweet cicely
4 or 5 leaves
Preparation
Step
01
For Mousse
- Bring the milk to the boil.
- Add thickener to hydrate, blend until smooth and leave to cool.
- Mix with the yoghurt.
- Whip the cream and sugar to soft peaks and fold through the yoghurt mix.
Step
02
For Loganberries
- Bring the sugar and water to the boil.
- Pour the syrup over half the loganberries and leave to cool.
Step
03
For Beremeal cake
- Combine the eggs and whip until pale and light.
- Fold in the melted butter.
- Fold in the beremeal.
- Pour into a shallow cake ring and bake at 170C for 16 mins.
Step
04
For Finish
- Pipe the mousse onto the plate.
- Pour a small pool of the poaching liquid into the centre.
- Add 3 poached and 3 raw loganberries.
- Blitz and sprinkle the dehydrated loganberries over the mousse.
- Break the cake into large crumbs and distribute evenly.
- Add 4 or 5 large leaves of sweet cicely.
