When Jamuns {wild Indian Java plums} are in season, a Jamun Mousse is always on the cards. Jamuns are an acquired taste because of their astringent edge, so the Jamun mousse also carries a hint of the edge. If you enjoy Jamuns, you will enjoy this. The secret to a smooth mousse is a smooth fruit puree.
Ingredients
- Jamun puree
- – Jamun/ Wild Indian Java Plum: 500 g
- – Raw sugar/boora: 50 g
- – Balsamic vinegar: 1 tablespoon
- Whipped cream filling
- – Milk, tepid: 50 ml
- – Gelatin: 1 1/2 teaspoon
- – White chocolate: 100 g
- – Single cream: 400 ml
- – Clarified butter/ghee, melted, cooled: 30 ml
- – Raw sugar/boora: 50g
- Topping
- – Brown sugar: 1 teaspoon
- – Lime juice: 1 teaspoon
- – Pinch Himalayan pink salt
- – Fresh mint to garnish
Directions
Jamun puree
– Wash the jamun well, drain, ass 50g sugar. Leave to macerate for about 30 minutes.
– Mash well with clean hands, removing as much pulp as possible.
– Blend the pulp until smooth, stir in the balsamic vinegar. Chill. Can be made a day in advance if need be.
– Reserve 1/2 cup for topping.
– Add 1 tablespoon brown sugar to this reserved cup, and microwave for 30 seconds, full power.
– Stir to mix, then stir in lime juice and salt. Chill.
Jamun Mousse
– Melt the white chocolate with 100ml cream. Whisk until smooth. Leave to cool.
– Place chilled cream, sugar and clarified butter/ghee in bowl of stand mixer and whisk on highest speed for 5-7 minutes until medium stiff peaks form.
– Gently stir in the melted white chocolate mix and jamun puree, taking care not to lose the whipped in lightness of the cream. Taste for sweetness.
– Strain over the gelatin mix, and gently fold in. Reserve 1/2 cup and pour the rest into stem glasses.
– Stir about 1 tbsp of the reserved jamun pulp into the 1/ 2 cup reserved mousse, and top each glass.
– Leave to set in fridge.
– Once set, top with jamun topping and fresh mint leaves.
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