Sheep's Milk Mousse, Pandan Curd and Caramelised Puffed Rice
A multi-component fine-dining dessert: strained sheep's-yoghurt mousse and sorbet, pandan-coconut anglaise, green apple jelly, pandan curd and caramelised puffed rice.
⏱️ Prep: 90 min🍳 Cook: 30 min
Nutrition
per per 300 g portion280
Calories
6g
Protein
34g
Carbs
12g
Fat
Ingredients
| 200 g | Sheep's yoghurt |
| 0.35 g | Gold gelatine (for mousse) |
| 65 g | Whipping cream |
| 15 g | Egg white |
| 50 g | Sheep's yoghurt (for sorbet) |
| 55 g | Water |
| 8.5 g | Glucose |
| 1 g | Pro Sorbet 100 |
| 40 g | Caster sugar |
| 0.5 | Vanilla pod, split and scraped |
| 50 g | Coconut purée |
| 50 g | Coconut milk |
| 15 g | Egg yolk |
| 0.25 g | Pandan essence |
| 2 | Granny Smith apples |
| 2 | Bramley apples |
| 2 g | Citric acid |
| 3 g | Caster sugar (for jelly) |
| 0.6 g | Gold gelatine (for jelly) |
| 0.3 g | Agar agar |
| 1 drop | Green food colouring |
| 1.5 g | Pandan leaves, crushed and chopped |
| 50 g | Whole milk |
| 7 g | Egg yolk (for curd) |
| 3 g | Cornflour |
| 8 g | Caster sugar (for curd) |
| 1 g | Gold gelatine (for curd) |
| 30 g | Unsalted butter |
| 1.5 g | Lime juice |
| 15 g | Puffed rice |
| 20 g | Caster sugar (for puffed rice) |
| 5 g | Desiccated coconut, toasted |
Instructions
- Hang the sheep's yoghurt in a muslin cloth over a chinois for 12 hours in the fridge to strain; weigh out the amount needed for the mousse.
- Soak the gelatine in cold water for 5-10 minutes, then squeeze out excess liquid. Warm a little of the whipping cream, add the gelatine and whisk to dissolve. Whisk the warm cream into the strained yoghurt.
- Whip the remaining cream to soft peaks. Whisk the egg whites to soft peaks separately, then fold into the whipped cream. Stir in the yoghurt-gelatine mixture, refrigerate to set, then transfer to a piping bag.
- For the sorbet syrup, combine water, glucose, Pro Sorbet, vanilla pod and sugar in a pan and bring to a boil; cool, then refrigerate to infuse overnight.
- Slowly whisk the sorbet syrup into the remaining sheep's yoghurt as if making a mayonnaise; freeze in a Pacojet container (or churn in an ice cream maker) for at least 6 hours.
- For the pandan-coconut anglaise, boil the coconut purée and coconut milk, temper with the egg yolks, return to the pan and cook gently to 85°C until thick. Stir in ultratex if needed, then add the pandan essence and chill.
- For the green apple jelly, juice the apples with the citric acid, then strain. Boil the apple juice with the sugar and agar agar, remove from heat and dissolve in the soaked gelatine. Strain, tint with a drop of green colouring, pour into a lined tray, chill until set, then cut into small cubes.
- For the pandan curd, infuse the chopped pandan leaves in the milk by bringing to a boil and steeping 20 minutes; strain and reheat the milk. Whisk together the egg yolks, cornflour and sugar, temper with the hot milk, then cook until thickened. Dissolve in the soaked gelatine, then finish with butter, lime juice and pandan essence.
- For the caramelised puffed rice, caramelise sugar and water, toss with the puffed rice, lime zest and toasted desiccated coconut.
- To plate, pipe the mousse, add a scoop of sorbet, spoon over the anglaise and curd, scatter the apple jelly cubes and caramelised puffed rice, and garnish with viola petals, honey cress and diced apple.