Yoghurt Mousse with Caramelised Pineapple and Balsamic Strawberries / Dark Chocolate Mousse with Pear and Sweet Dukkah / Ricotta Mousse with Grilled Peaches and Honey Thyme Syrup

Yoghurt Mousse with Caramelised Pineapple and Balsamic Strawberries / Dark Chocolate Mousse with Pear and Sweet Dukkah / Ricotta Mousse with Grilled Peaches and Honey Thyme Syrup

Yoghurt Mousse with Caramelised Pineapple and Balsamic Strawberries / Dark Chocolate Mousse with Pear and Sweet Dukkah / Ricotta Mousse with Grilled Peaches and Honey Thyme Syrup

Serves 1 hour 30 minutes (+ setting) prep 45 minutes cook

Ingredients

YOGURT MOUSSE WITH CARAMELISED PINEAPPLE AND BALSAMIC STRAWBERRIES (Element 1 of trio)
80ml vegetable oil
4 sprigs rosemary, leaves picked

Yoghurt Mousse
500ml natural Greek yoghurt
200ml thickened cream, whipped to soft peaks
2 egg whites
100g caster sugar

Caramelised Pineapple
2 tbs caster sugar
½ small pineapple, cut into 2cm pieces
Pinch of salt

Balsamic Strawberries
12 strawberries, halved
2 tsp icing sugar
1 tbs balsamic vinegar

RICOTTA MOUSSE WITH GRILLED PEACHES AND HONEY THYME SYRUP (Element 2 of trio)
Micro mint, to decorate

Ricotta Mousse
375ml ricotta
finely grated zest of 1 lemon
1 tbs honey
1 tsp vanilla paste
500ml thickened cream, whipped to soft peaks

Pistachio crumb
100g pistachios
2 tbs olive oil
1 sprig rosemary, leaves picked

Grilled Peaches
2 firm ripe peaches, cut into wedges
25g butter, melted
3 tsp brown sugar

Honey Thyme Syrup
4 tbs honey
100ml water
2 tbs thyme sprigs

DARK CHOCOLATE MOUSSE WITH PEAR AND SWEET DUKKAH (Element 3 of trio)
Chocolate Mousse
200g dark chocolate, chopped
500ml thickened cream

Roasted Pears
3 firm ripe pears, peeled, halved
6 tbs honey, warmed
3 tsp ground cinnamon

Sweet Dukkha
50g hazelnuts, lightly roasted
50g walnut pieces, lightly roasted
50g raw almonds, lightly roasted
1 tbs cacao powder
1 tbs ground cinnamon
1 tbs brown sugar

Method

YOGURT MOUSSE WITH CARAMELISED PINEAPPLE AND BALSAMIC STRAWBERRIES (Element 1 of trio)
1. To make yoghurt mousse, line a deep sieve with a layer of muslin or cheesecloth, so that the edges of material hang over the side. Place over a deep bowl. Pour in yoghurt and refrigerate for 1 hour. Discard liquid in bottom of bowl. Place strained yoghurt into another bowl. Fold in cream.
2. Using an electric mixer, beat egg whites until soft peaks form. With motor operating, gradually add sugar, beating until mixture is thick and glossy. Add to yoghurt mixture in two batches, folding gently to combine.
3. Pour into a shallow pan and refrigerate until firm.
4. To prepare pineapple, melt sugar in a frying pan over medium heat until golden brown. Add pineapple and toss until golden and caramelised. Sprinkle with salt.
5. To prepare strawberries, place them in a bowl and sprinkle over icing sugar. Drizzle with vinegar. Refrigerate until required.
6. Heat vegetable oil in a small saucepan until hot. Add rosemary leaves and fry until crisp. Drain through a fine sieve. Drain on absorbent paper.
7. Serve yoghurt mousse with pineapple and strawberries. Sprinkle with rosemary.

RICOTTA MOUSSE WITH GRILLED PEACHES AND HONEY THYME SYRUP (Element 2 of trio)
1. To make ricotta mousse, using an electric mixer, whip ricotta, zest, honey and vanilla in a large bowl until combined, light and fluffy. Fold in cream.
2. Pour into a shallow pan and refrigerate until firm.
3. Preheat oven to 180C.
4. To make pistachio crumb, place all ingredients in a processor and pulse to form coarse crumbs. Place on an oven tray in a single layer. Roast for about 10 minutes or until golden and crisp. Cool completely.
5. Heat a lightly oiled chargrill pan over medium-high heat. Brush peach wedges with butter and sprinkle with sugar. Cook, cut-side down, until charred and tender.
6. To make syrup, simmer all ingredients in a small saucepan until thickened to form a syrup. Cool.
7. Serve ricotta mousse with grilled peaches, pistachio crumb and syrup. Decorate with mint.

DARK CHOCOLATE MOUSSE WITH PEAR AND SWEET DUKKAH (Element 3 of trio)
1. To make chocolate mousse, place chocolate in a bowl.
2. Heat cream in a saucepan until hot. Pour over chocolate. Stir until smooth and combined.
3. Pour into a shallow container and refrigerate for 1 hour or until set.
4. Preheat oven to 180C.
5. Brush pears all over with half the honey and sprinkle all over with cinnamon. Place on an oven tray, cut-side up.
6. Roast for about 10 minutes or until almost tender.
7. To make dukkah, process al ingredients together to form coarse crumbs. Place in a shallow bowl.
8. Brush pears all over again with remaining honey and roll in dukkah to coat. Place on an oven tray, cut-side up.
9. Roast for about a further 10 minutes or until dukkah is golden and crisp and pears are tender.
10. Serve pears with chocolate mousse.

Notes

This recipe has not been tested.

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