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MasterChef Australia

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Ep 48: Gary's Sheep’s milk yogurt mousse

Sheep’s milk yogurt mousse with honey toasted muesli and rhubarb syrup

Sheep’s milk yogurt mousse with honey toasted muesli and rhubarb syrup

Sheep’s milk yogurt mousse
300ml sheep's milk yoghurt
1 vanilla bean, split and seeds scraped, scraped bean saved for another use
4 gold strength gelatine leaves, soaked in cold water
200ml pure cream
2-3 tablespoons caster sugar
Lemon zest, to taste 

1 Heat 1/3 of the yoghurt with vanilla seeds in a small saucepan until just warm. Squeeze excess water from gelatine and add to warm yoghurt, stir until dissolved. Transfer to a bowl to cool. Once cool, mix in remaining yoghurt.

2 Whip cream with sugar to soft peaks. Gently fold into yogurt with lemon zest and chill until required.

Honey toasted muesli
125g King Island honey
1 cup rolled oats
60g flaked almonds
3 tablespoons freeze dried raspberries
6-8 dried Iranian figs, halved or quartered
¼ cup pumpkin seeds
¼ cup sunflower seeds
2 tablespoons cranberries
2 tablespoons green sultanas
2 tablespoons golden raisins

To serve

2 tablespoons barberries
60g pistachios, roughly chopped
2/3 cup puffed rice
½ cup puffed millet
2 tablespoons dehydrated raspberries 

1 Preheat oven to 180°C.

2 Sprinkle muesli ingredients over baking paper lined trays and drizzle honey over the top. Bake for 8-10 minutes or until golden and crisp.

3 Remove and allow to cool. Toss through extra ingredients to serve. 

Rhubarb syrup
3 stalks rhubarb, sliced
3 tablespoons caster sugar
100ml water
Lemon juice, to taste 

1 Place rhubarb, sugar and water in a saucepan over a low heat. Simmer for 5-10 minutes or until rhubarb has cooked down and coloured the syrup. Allow to cool. Line a fine sieve with muslin and place over a bowl. Pour in cooked rhubarb and allow liquid to drip into bowl, avoid pushing through the sieve as this will cause the syrup to become cloudy.

Baked milk
1L full fat milk
2 tablespoons glucose 

1 Preheat oven to 80°C.

2 Place milk and glucose in a small saucepan over a medium heat. While heating, blend with a stick blender to create a foam.  Scoop off foam and place on a baking paper lined oven tray. When the tray is covered, place in oven and dehydrate for 6-8 hours or until crisp. Store in an air-tight container until required.

To serve, place spoonfuls of muesli in the base of a serving bowl, top with a large quenelle of mousse and pour over rhubarb syrup. Decorate with baked milk if desired.