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Brent Assam
Mark Sinclair

  • Sub Category Name
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2


Cherve Cream
  • 200g Woodside Lemon Myrtle Cherve
  • 200g double cream
  • 5g castor sugar
  • 2g sea salt flakes
  • 2g white pepper
Pumpkin & Lime Mousse
  • 200g pumpkin
  • 2 gold leaf gelatin slaked
  • 20g castor sugar
  • 2g fresh ginger
  • 3g cinnamon ground
  • 2g lime zest
  • 5ml lime juice
  • 3g sea salt flakes
  • 100ml double cream
  • 250g parmesan cheese, grated
  • 200g cold unsalted butter
  • 240g baker’s flour
  • 5g salt
  • 2g castor sugar
  • 4g baking powder
  • 8 egg yolks
  • 20g black sesame seeds
  • 20g Pepita seeds

Methods and Directions

Cherve Cream
  • Whisk all the ingredients together until light and fluffy.
Pumpkin & Lime Mousse
  • Peel, deseed and cut pumpkin into 2 cm pieces. Steam for 10 minutes.
  • Pass the pumpkin mix through a sieve and dry out over low heat in a heavy based saucepan, stirring all the time.
  • Mix in the gelatin.
  • Add the castor sugar, fresh ginger, cinnamon, lime juice, zest and sea salt into the pumpkin.
  • Whisk cream to stiff peaks and fold into pumpkin, place into a piping bag and chill.
  • Cream the butter and parmesan cheese together until light and fluffy.
  • Add the remaining dry ingredients and mix.
  • Add the egg yolks.
  • Roll the mixture into a ball and chill for 1 hour.
  • Once rested roll the dough out to 2mm thickness. Use a 4cm round cutter to cut out circles.
  • Place the dough circles onto a tray and rest for 30 minutes.
  • Brush with egg yolk wash and sprinkle the sesame and Pepita seeds evenly.
  • Bake at 180C for 7-8 minutes.

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