Creating Wines of Distinction

Prickly Pear Mousse with Vanilla Labneh Cinnamon Crumble, Orange Jelly, Blueberry and Pineapple Compote

To be paired with Creation Chardonnay

Prickly Pear Mousse with Vanilla Labneh Cinnamon Crumble, Orange Jelly, Blueberry and Pineapple Compote

Ingredients

Orange jelly

  • 1.5 l orange juice
  • 15 sheets gelatine (soaked)

Cinnamon crumble

  • 250 g gluten-free flour
  • 200 g ground almonds
  • 100 g sugar
  • 250 g butter, softened
  • 50 g egg whites
  • 5 g cinnamon powder

Vanilla labneh

  • 1 kg Greek yoghurt
  • 1 tbsp. vanilla paste/2 vanilla pods scraped out

Prickly pear mousse

  • 5 egg yolks
  • 62.5 g sugar
  • 750 ml cream
  • 3 sheets gelatine (soaked)
  • 1/2 cup prickly pear puree

Blueberry and pineapple compote

  • 1 pineapple (cut in brunoise)
  • 1 cup blueberries
  • 1 tbsp. honey
  • 1/4 cup water

Methods

Orange jelly

  1. Reduce 1.5 l orange juice down to 1 l.
  2. Add soaked gelatine leaves.
  3. Set in the fridge and cut into cubes.

Cinnamon crumble

  1. Mix everything together to bread crumb consistency and bake at 180° C till golden brown.

Vanilla labneh

  1. Mix ingredients.
  2. Place the mixture in a muslin cloth (large enough to tie with butcher’s string).
  3. Hang for a day (place an empty container underneath to catch any excess liquid dripping from the mix).
  4. Put into piping bag and cut a small hole at bottom for plating.

Prickly pear mousse

  1. Cut up three prickly pears.
  2. Boil in a small amount of water and 1 tbsp. sugar.
  3. Blend and strain the puree.
  4. Whisk the yolks and sugar over a bain marie until thick.
  5. Whisk in soaked gelatine leaves and prickly pear puree.
  6. Cool down to room temperature.
  7. Fold in the whipped cream.
  8. Set in the fridge

Blueberry and pineapple compote

  1. Boil ingredients until thick and syrupy.
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