Wattle seed 100 g
Wattle seed 100 g
Australian bush food
Wattle seed has traditonally been an important food source for Aboriginal people. In the modern bush food / bush tucker cuisine it lends flavour and spice to desserts, breads, savoury dishes, sauces, ice creams and chocolate.
100% Australian wattle seed, ground in zip-lock bag..
Australian bush food
Wattle seed has traditonally been an important food source for Aboriginal people. In the modern bush food / bush tucker cuisine it lends flavour and spice to desserts, breads, savoury dishes, sauces, ice creams and chocolate.
100% Australian wattle seed, ground in zip-lock bag..
Wattle Chocolate Mousse
Wattleseed Concentrate:
200ml water
40g sugar
40g wattleseeds
Mousse:
3 tbs water
100g chocolate
1 tbs caster sugar
2 egg yolks - lightly beaten
3 tbs wattleseed concentrate (ingredients see above)
half a cup of semi-whipped cream
2 egg whites - beaten stiff
To make wattleseed concentrate, bring the water to the boil, add sugar and wattle seeds. Stir until sugar has dissolved and wattleseeds infuse flavour into water. This takes about 5 minutes.
In a bowl over hot water, melt chocolate. Add water and sugar, stir until blended. Cool.
Whip cooled chocolate mixture, gently fold in egg yolks, 3 tablespoons of wattleseed concentrate and cream. Fold in egg whites.
Pour mousse into long-stemmed wine glasses and refrigerate.
Decorate with mint leaves, chocolate decor, small flowers, cream - use your imagination! A slight dust of wattle seed to top it off with extra flavour! Enjoy!
Wattleseed Concentrate:
200ml water
40g sugar
40g wattleseeds
Mousse:
3 tbs water
100g chocolate
1 tbs caster sugar
2 egg yolks - lightly beaten
3 tbs wattleseed concentrate (ingredients see above)
half a cup of semi-whipped cream
2 egg whites - beaten stiff
To make wattleseed concentrate, bring the water to the boil, add sugar and wattle seeds. Stir until sugar has dissolved and wattleseeds infuse flavour into water. This takes about 5 minutes.
In a bowl over hot water, melt chocolate. Add water and sugar, stir until blended. Cool.
Whip cooled chocolate mixture, gently fold in egg yolks, 3 tablespoons of wattleseed concentrate and cream. Fold in egg whites.
Pour mousse into long-stemmed wine glasses and refrigerate.
Decorate with mint leaves, chocolate decor, small flowers, cream - use your imagination! A slight dust of wattle seed to top it off with extra flavour! Enjoy!
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