INGREDIENTS
Jasmine jelly
275 g (1 ¼ cup) white sugar
330 ml (1 ⅓ cup) water
4 jasmine green tea bags
2 tbsp (40 ml) grapefruit juice, preferably ruby grapefruit
4 sheets gold leaf gelatine
60 g (½ cup) fresh blueberries
6 glasses, approximately
200 ml each, chilled
Blueberry mousse
200 g fresh or frozen blueberries
75 g (⅓ cup) white sugar
2 ¼ leaves gold strength gelatine
2 tbsp (40 ml) sake
250 ml (1 cup) cream
Shortbread sherbet crumb
25 g (1 ½ tbsp) icing sugar, sifted
1 tsp freeze dried strawberry or raspberry powder
¼ tsp bi-carb soda
½ tsp citric acid
75 g shortbread, approximately 5 biscuits
10 g (3 tsp) milk powder
45 g white chocolate
To serve
60 g (½ cup) fresh blueberries
METHOD
Jasmine jelly
- Place the sugar and water in a medium saucepan and bring to the boil on high heat, induction setting 8. Allow to cool for 5 minutes.
- Add the jasmine green tea bags and grapefruit juice and brew for 8 minutes, remove tea bags.
- Meanwhile, place the gelatine leaves in a bowl and cover with cold water, sit for 2 minutes, or until the gelatine is soft. Remove gelatine from the water and squeeze out any extra water.
- Add the gelatine to the still warm jasmine syrup, stir well to combine. Allow to cool for 10 minutes.
- Divide the blueberries and half of the jelly between the chilled glasses. Place into the fridge to set for 1 hour and 30 minutes, or until the jelly has set.
- Pour over the remaining jelly between the glasses and return to the fridge to set for another hour, or until fully set.
Blueberry mousse
- Place the blueberries and sugar in a small saucepan and cook on medium high heat, induction setting 7, for 3 minutes, or until the blueberries are soft. Allow to cool slightly.
- Place the gelatine leaves in a bowl and cover with cold water. Allow to stand for 2 minutes, or until the gelatine is soft. Remove from the bowl and squeeze out any extra water. Stir though the still warm blueberries.
- Blend or process the blueberry mixture with the sake until smooth, allow to stand at room temperature for 1 hour.
- Whip the cream to soft peaks, gently fold half through the blueberry puree. Add the remaining cream to the mixture and fold together gently until combined.
- Divide the blueberry mousse on top of the set jelly.
Shortbread sherbet crumb
- Combine the icing sugar, freeze-dried powder, bi-carb soda and citric acid together in a small bowl.
- Crumble the shortbread and combine with the milk powder in another bowl.
- Melt the white chocolate in a small saucepan on low heat, induction setting 2, for 3 minutes or until melted.
- Add the shortbread mixture to the white chocolate and stir until evenly combined. Cool slightly and stir through the icing sugar mixture.
To serve
- Top each glass with the shortbread sherbet crumb and fresh blueberries.
Sustainability tips to make your ingredients go further
- Reserve ½ cup of the jasmine syrup before adding the gelatine for the ‘Remains of the day’ cocktail recipe.
Hints and tips
- Gluten free biscuits can be used instead of shortbread.
- An easy way to crumble the shortbread into crumbs is by placing the shortbread into a zip lock bag and rolling with a rolling pin.
- There are different strengths of gelatine: titanium, bronze and gold. Each has a different setting strength; we found gold works best in this recipe. It is available from gourmet cooking stores and specialty supermarkets.
APPLIANCE / FUNCTION
Miele
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