Feijoa Mousse with Ginger Crumb
- 1/2 cup sugar
- 1/4 cup water
- 3 tsp gelatine powder
- bag full of feijoas (around 12)
- approx 500ml cream
- Ginger Crumb
- 1/2 cup full cream milk powder
- 1/4 cup plain flour
- 2 Tbs ginger syrup (use Hakonoa if you can get it!)
- 2 Tbs melted butter
- Place the sugar and water into a small saucepan and heat at a low temperature.
- Allow to simmer until the sugar is dissolved. Turn off the heat.
- Pour a small amount of the sugar syrup into a small bowl and sprinkle with the gelatine.
- Whisk with a fork until starting to dissolve.
- Pour the mixture back into the saucepan and whisk briskly with a whisk until the gelatine is fully dissolved.
- Halve the feijoas and remove the pulp. Add into the sugar syrup mixture and using a stick blender, puree the pulp and sugar syrup until you are left with a completely smooth mixture.
- Meantime, whip the cream until it just starts to form soft peaks.
- Carefully fold the cream into the feijoa mixture to form a lovely soft mousse.
- Pour the mixture into a large zip lock bag.
- Snip off the end of the bag and pipe the mixture into glasses.
- Cover with cling film and pop into the fridge to fully set.
- Mix the ingredients together – they will form little clumps
- Pop into an oven heated to 160C and cook for around 20 minutes until lightly golden.
- Allow to cool
Tip:[br]If you pipe the mixture into the glasses rather than using a spoon then you will keep the edges and rims of the glasses clean.