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Ewe milk mousse recipe, by chefs James Lowe and Isaac McHale from the Young Turks Collective; a fruit dessert with loganberries and beremeal cake
For the mousse
For the loganberries
For the beremeal cake
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 6
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.
Bring the sugar and water to the boil.
Pour the syrup over half the loganberries and leave to cool.
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.
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.