Jamun/ wild indian java plum mousse

1. Jamun puree

2. – Wash the jamun well, drain, ass 50g sugar. Leave to macerate for about 30 minutes.

3. – Mash well with clean hands, removing as much pulp as possible.

4. – Blend the pulp until smooth, stir in the balsamic vinegar. Chill. Can be made a day in advance if need be.

5. – Reserve 1/2 cup for topping.

6. – Add 1 tablespoon brown sugar to this reserved cup, and microwave for 30 seconds, full power.

7. – Stir to mix, then stir in lime juice and salt. Chill.

8. Jamun Mousse

9. – Melt the white chocolate with 100ml cream. Whisk until smooth. Leave to cool.

10. – Place chilled cream, sugar and clarified butter/ghee in bowl of stand mixer and whisk on highest speed for 5-7 minutes until medium stiff peaks form.

11. – Gently stir in the melted white chocolate mix and jamun puree, taking care not to lose the whipped in lightness of the cream. Taste for sweetness.

12. – Strain over the gelatin mix, and gently fold in. Reserve 1/2 cup and pour the rest into stem glasses.

13. – Stir about 1 tbsp of the reserved jamun pulp into the 1/ 2 cup reserved mousse, and top each glass.

14. – Leave to set in fridge.

15. – Once set, top with jamun topping and fresh mint leaves.