DOCUMENT

26. INGREDIENTS METHOD Jasmine jelly 1. 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. 2. Add the jasmine green tea bags and grapefruit juice and brew for 8 minutes, remove tea bags. 3. 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. 4. Add the gelatine to the still warm jasmine syrup, stir well to combine. Allow to cool for 10 minutes. 5. 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. 6. Pour over the remaining jelly between the glasses and return to the fridge to set for another hour, or until fully set. Blueberry mousse 1. 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. 2. 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. 3. Blend or process the blueberry mixture with the sake until smooth, allow to stand at room temperature for 1 hour. 4. 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. 5. Divide the blueberry mousse on top of the set jelly. Shortbread sherbet crumb 1. Combine the icing sugar, freeze-dried powder, bi-carb soda and citric acid together in a small bowl. 2. Crumble the shortbread and combine with the milk powder in another bowl. 3. 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. Jasmine jelly 275 g (1 ¼ cup) white sugar 330 ml (1 @?¶ 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 ( @?¶ 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 Cooking programme Induction Serves 6 Preparation time 1 hour, plus setting time Cooking time 20 minutes BLUEBERRY MOUSSE WI TH JASMI NE JELLY AND SHORTBREAD SHERBET CRUMB