Yoghurt Mousse with Rhubarb and Cherries
Here is a different method of poaching fruit. The fruit makes its own syrup when the sugar and heat cause its juices to run. Try it with other fruit such as peaches or fresh berries. Cooking times for different fruits will vary.
Serves: 6
INGREDIENTS
Mousse
2 cups thick Greek yoghurt
3⁄4 cup icing sugar, sifted
1 cup buttermilk
3-4 leaves gelatine, soaked
1 tablespoon limoncello or framboise liqueur – optional
six 150 ml dariole moulds or glasses
Fruit
800g rhubarb stalks
1 x 300g packet free-flow frozen cherries – thawed
150g caster sugar
3 tablespoons water
1 tablespoon geranium water
METHOD
Soak the gelatine leaves in cold water for 5 minutes, then squeeze out the excess water.
Whisk together the yoghurt and icing sugar in a large bowl until smooth.
Heat the buttermilk gently in a small saucepan until hot – do not boil.
Remove from the heat and add the gelatine, stirring to dissolve.
Allow to cool a little then add to the yoghurt along with the liqueur.
Strain the mixture into a jug, pressing the buttermilk curds through a sieve with a spatula.
Divide the mousse between the moulds or glasses, cover and chill until firm for 3-4 hours.
Preheat oven 200ºC fanbake.
Wash the rhubarb and cut into 4cm lengths.
Place the rhubarb and cherries in a roasting dish and sprinkle over the castor sugar. Mix the rosewater into the water and drizzle over the fruit. Poach for about 20-25 minutes or until the rhubarb
is tender. Set aside to cool.
To Serve: If using moulds, turn the mousses out on to individual plates and spoon around the fruit or if using glasses, place a generous serve of rhubarb on top of each mousse. Serves 6
Tunisian Geranium water – a distilled water made from the leaves of the rose geranium plant. It is more subtle than rose water but should still be used sparingly
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!