Jess Butler’s Wattleseed Mousse
We’ve made two versions of this Wattleseed Mousse recipe. For those who like to play around in the kitchen, this one is a little more technical. If you want a simpler recipe, check out her other, easier one here.
Wattleseed Mousse created by Ex Masterchef contender, Jess Butler.
This is delicious served with chocolate and mandarin in the winter!
- 140 g castor sugar
- 100 mL water
- 2 whole eggs, room temperature
- 6 g leaf gelatine
- 1 1/2 tbsp The Australian Superfood Co. Wattleseed
- 500 mL cream
- 100 g dark chocolate, chopped (optional)**
- Soften gelatine in a bowl of cold water.
- Meanwhile, place water and sugar in a small saucepan and heat over low heat until sugar has dissolved then turn heat to high and heat until sugar syrup reaches 118oC,
- Jess recommends using a sugar thermometer to test this. Be careful not to get any boiling sugar on you.
- While sugar is heating, whisk eggs in a stand mixer until tripled in volume.
- Once sugar syrup reaches 118oC, with mixer running, slowly pour sugar syrup into the eggs down the side of the mixer bowl.
- While mixture is still warm tear softened gelatine into small pieces and add to mixture slowly, make sure you add the gelatine while mixture is still warm or the gelatine will not melt.
- Add Wattleseed and thoroughly mix through.
- Add melted chocolate and mix through (optional)
- Allow to steep and cool to room temperature. In a separate bowl, whip cream until firm and fold through Wattleseed mixture.
- Chill in the fridge for minimum 3 hours before serving.
** Not included in the original recipe. Feel free to add it in for an extra chocolatey taste!