One of the coolest and most elevated winemaking regions in Australia, Adelaide Hills produces cool climate wines renowned for their elegance and purity. Taking his cues from the zesty acidic structure of the regions' signature varieites, 'Cookie' presents an exquistie interplay of tartness and testure with a dessert dish that truly highlights the crisp, dry qualities and crunchy red berry acidity of the Howard Vineyard Rosé.
Ingredients
ROSÈ & STRAWBERRY SORBET
250g strawberries, hulled
50ml Howard Vineyard Rosé
50g sugar
STRAWBERRY PUREE
100g strawberries
25g caster sugar
COCONUT MOUSSE
3/4 cup (187.5ml) coconut milk
1/3 cup (83ml) coconut cream
¼ cup (62.5ml) condensed milk
10g (2 titanium) gelatine sheets
2 cups (500ml) thickened cream, whipped
GLAZE
½ cup (125ml) full cream milk
50ml corn syrup
7g (1 titanium + 1 gold) gelatine sheet
300g white couverture chocolate
50ml water
SESAME TUILE
70g caster sugar
30g black sesame seeds
30ml orange juice
20g unsalted butter, softened
20g plain flour
STRAWBERRY MOUSSE
7g (1 titanium + 1 gold) gelatine sheet
60g white couverture chocolate
250g strawberries, hulled, blended
2 cups (500ml) thickened cream, whipped
Method
1. Sorbet: Blend strawberries, Rosé and sugar in a blender or small food processor to puree. Strain if preferred. Pour into a small baking tray, freeze. When firm, blend in a small food processor or blender. Return to freezer until required.
2. Sesame Tuile: Pre-heat oven to 150°C. Line a baking tray with baking paper. Combine all ingredients well in a bowl. Spread onto tray in a thin layer. Bake
7-10 minutes or until golden brown. Remove from oven.
3. Strawberry Puree: Place strawberries in a blender, blend until smooth. Place in a saucepan with sugar, cook stirring for 2-3 minutes. Pour into silicone mould, place in fridge.
4. Coconut Mousse: Heat coconut milk, cream and condensed milk over medium-low heat until just starting to boil. Remove from heat. Soak gelatine sheets in cold water for 1 minute, remove excess water. Add to cream mix. Allow to cool to 32°C. Gently fold in whipped cream.
5. Strawberry Mousse: Prepare gelatine as above. Place white chocolate and blended strawberries in a saucepan over medium-low heat, until just starting to boil. Add gelatine sheets, whisk until dissolved. Allow to cool to 32°C. Gently fold in whipped cream.
6. Place half the coconut mousse into a dome silicon mould. Add strawberry mousse, top with remaining coconut mousse. Flatten surface, freeze for 4 hours.
7. Glaze: Prepare gelatine as above. Place milk, corn syrup and water in a saucepan over medium-low heat, until just boiling. Add white chocolate, blend with a stick blender. Pour over mousse. Allow to set in fridge.
8. Serve mousse with strawberry sorbet, tuile and drops of strawberry puree.
Wine Match: Howard Vineyard Rosé 2018