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
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
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.
3 stalks rhubarb, sliced
3 tablespoons caster sugar
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.
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.