Ewe’s Milk Mousse, Loganberries & Beremeal Cake

Ewe’s Milk Mousse, Loganberries & Beremeal Cake

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

Type of dish

Dietary Consideration

serves for


total time

1 HR 0 MIN


Ewe’s milk yoghurt
500 g
Instant food thickener
40 g
110 g
Whipping cream
150 g
Icing sugar
50 g
500 g
400 ml (enough to just cover)
200 g
100 g
50 g
25 g
50 g, dehydrated
Sweet cicely
4 or 5 leaves


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.

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