Olive-oilice-cream,yoghurt mousse
andblackcherries
SERVES6 // PREPTIME 30 MINS// COOK 10 MINS(PLUSCOOLING,FREEZING)
“MycherrymomentinlifecamewhenI rodemyscootertothemountains
ofSkiathos,Greece,andpickedwildcherries,”saysGermanchis.“Thatday,
I collectedfivedifferentvarietiesandsincethenmyappreciationhasbeen
almostspiritual.Pairedwitha sharp,lightyoghurtmousseandolive-oil
ice-cream,thisdishis sweet Greek on a plate.” Start this recipe a day ahead
to make the ice-cream.
100 gmcastersugar
2 staranise
1/2 cinnamonquill
18 blackcherries,halved
andpitted
OLIVE-OILICE-CREAM
700 mlmilk
120 gmcastersugar
70 gmskim-milkpowder
60 gmliquidglucose
160 ml(⅔cup)fruity
extra-virginoliveoil
YOGHURTMOUSSE
220 mlpouringcream
150 gm-180gmcaster
sugar(seenote)
450 gmthickpot-setGreek
yoghurt(seeouryoghurt
explaineronp40)1 Forice-cream,heatmilkin
a saucepanovermedium-high
heatuntiltemperaturereaches
50°C(3-4minutes).Whiskin
sugar,milkpowderandglucose,
andstiroccasionallyuntil
temperaturereaches90°C
(3-4minutes).Whiskin oil,then
removefromheatandpourinto
a bowlplacedovericetocool.
Churnin anice-creammachine
andfreezeuntilfirm (6 hours
or overnight).2 Bringsugar,staranise,
cinnamonand100mlwaterto
theboilin a smallsaucepanover
highheat.Removefromheat,
addcherriesandstirtocombine.
Coolandsetasideuntilrequired.
3 Formousse,whiskcreamand
sugarin a bowluntilsoftpeaks
form,thenfoldin yoghurtand
refrigeratein a chargedcream
gun.(Alternatively,if youdon’t
havea charger,whisksugar
andcreamtofirmpeaks,fold
throughyoghurtandchillfor
2 hours.)
4 Pipeorspoonyoghurt
mousseintobowlsorcoupes,
topwitha scoopofice-cream
andcherries,andserve.
NoteYoumayneedtoadjust
thequantityofsugar,depending
onthetartnessoftheyoghurt.
WinesuggestionA chilled
muscat,suchasCampbells
Rutherglen Muscat, Vic.●