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Food

Coconut, Mango and Strawberry Mousse with Rosé Sorbet

Preparation time
35 mins
Cooking time
35 mins
Serves
4

One of the coolest and most elevated winemaking regions in Australia, Adelaide Hills produces cool climate wines renowned for their elegance and purity. Taking his cues from the zesty acidic structure of the regions' signature varieites, 'Cookie' presents an exquistie interplay of tartness and testure with a dessert dish that truly highlights the crisp, dry qualities and crunchy red berry acidity of the Howard Vineyard Rosé.

Ingredients

ROSÈ & STRAWBERRY SORBET

250g strawberries, hulled

50ml Howard Vineyard Rosé

50g sugar

STRAWBERRY PUREE

100g strawberries

25g caster sugar

COCONUT MOUSSE

3/4 cup (187.5ml) coconut milk

1/3 cup (83ml) coconut cream

¼ cup (62.5ml) condensed milk

10g (2 titanium) gelatine sheets

2 cups (500ml) thickened cream, whipped

GLAZE

½ cup (125ml) full cream milk

50ml corn syrup

7g (1 titanium + 1 gold) gelatine sheet

300g white couverture chocolate

50ml water

SESAME TUILE

70g caster sugar

30g black sesame seeds

30ml orange juice

20g unsalted butter, softened

20g plain flour

STRAWBERRY MOUSSE

7g (1 titanium + 1 gold) gelatine sheet

60g white couverture chocolate

250g strawberries, hulled, blended

2 cups (500ml) thickened cream, whipped

Method

1. Sorbet: Blend strawberries, Rosé and sugar in a blender or small food processor to puree. Strain if preferred. Pour into a small baking tray, freeze. When firm, blend in a small food processor or blender. Return to freezer until required.

2. Sesame Tuile: Pre-heat oven to 150°C. Line a baking tray with baking paper. Combine all ingredients well in a bowl. Spread onto tray in a thin layer. Bake
7-10 minutes or until golden brown. Remove from oven.

3. Strawberry Puree: Place strawberries in a blender, blend until smooth.  Place in a saucepan with sugar, cook stirring for 2-3 minutes. Pour into silicone mould, place in fridge.

4. Coconut Mousse: Heat coconut milk, cream and condensed milk over medium-low heat until just starting to boil.  Remove from heat. Soak gelatine sheets in cold water for 1 minute, remove excess water. Add to cream mix. Allow to cool to 32°C. Gently fold in whipped cream.

5. Strawberry Mousse: Prepare gelatine as above. Place white chocolate and blended strawberries in a saucepan over medium-low heat, until just starting to boil. Add gelatine sheets, whisk until dissolved.  Allow to cool to 32°C. Gently fold in whipped cream.

6. Place half the coconut mousse into a dome silicon mould. Add strawberry mousse, top with remaining coconut mousse. Flatten surface, freeze for 4 hours.

7. Glaze: Prepare gelatine as above. Place milk, corn syrup and water in a saucepan over medium-low heat, until just boiling.  Add white chocolate, blend with a stick blender. Pour over mousse. Allow to set in fridge.

8. Serve mousse with strawberry sorbet, tuile and drops of strawberry puree.

Wine Match: Howard Vineyard Rosé 2018

Food
Preparation time
35 mins
Cooking time
35 mins
Serves
4

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