Karakaberry Mousse recipe as featured in The Age Epicure

With the launch of the new Karakaberry, local chef Colin Swalwell from Yering Station has produced a recipe to try.

Karakaberry Mousse
(Serves 6)

Ingredients
250 ml Karakaberry coulis (refer recipe below)
150g sugar
Juice of one lemon
4 leaves gelatin
400 ml semi whipped cream
700 g Karakaberries

Method

Karakaberry coulis
Place 600 g of Karakaberries into stainless steel pot with 250 g of sugar and 100 ml of water. Bring to the boil and simmer for 2 minutes. Allow to cool. Place into a blender and blend until smooth then strain.

Karakaberry mousse
Warm 250 ml of coulis in a pan and transfer into a large bowl. Soak gelatin leaves in water until softened – approximately 2 minutes. Whisk gelatin leaves into coulis until dissolved, then add sugar and cool to room temperature. Partially whip cream and fold into the coulis mix - do not over mix or it will split. Pour into your favorite glass or mould and refrigerate for one hour.

Chocolate base for Karakaberry mousse
Place one packet of chocolate ripple biscuits into a food processor and add 200 ml melted butter. Blend until the biscuits are bread crumb size and start to come together.  Remove the mixture and push crumbs into a round mould, such as an egg ring and push down until compact.

Chocolate mousse
200 g dark chocolate - chopped
250 ml cream

Place the cream into a pan and bring to the boil. Place chocolate in a bowl and when cream has boiled, pour over chocolate and stir until melted. Place mixture into the refrigerator and leave until set – approximately 20 minutes.

Once set, place mixture into a piping bag with a star shaped piping nozzle and pipe the mousse on to the chocolate base.  Place the remaining berries, around the outside of the mousse and gently push into the mousse.

Sugar garnish
Place 200g sugar in a small pot with 100 ml water and bring to the boil. Cook until it turns slightly caramel in colour. Allow to cool slightly, and place a piece of silicon paper on the bench and drizzle the sugar over the paper to form shapes.

To Serve
Drizzle leftover Karakaberry coulis onto a serving plate. Place the Karakaberry mousse onto chocolate base and press sugar garnish into the mousse. Serve with Karakaberry coulis.

Serve with 2006 Yering Station Pinot Gris Late Harvest
Recipe created by Colin Swalwell, Head Chef – Yering Station

For Karakaberry stockists, please visit www.yvfresh.com.au