Jackfruit Mousse

When Jai and Bee announced jackfruit as the ingredient for this months JFI,I was at first startled at their choice.But then I was also happy that this months JFI is going to be quite challenging for all of us.I am glad that they chose such an ingredient, it has made me think and think like i did for no other event before!How else would I have come up with a jackfruit mousse:)!

To my surprise and luck,I was able to find fresh jackfruit,cleaned and neatly packed at the Indian store here,but had to shell out quite a bit.We couldn't help but think of the days back home,wherein a single tree yields such high numbers of fruit that even after sharing it with friends,neighbours relatives,we were so fed up with this fruit.Here,it is but an exotic fruit with a heavy price label.A 500g pack costs 6.50CHF($5.28)!

So we ate the fruit with a new found respect for it :)Eventhough I have made a mousse out of jackfruit,it was only because I had to make something out of it for the event.Otherwise when you are living in places where it is not readily available,the best way to eat the ripe ones,are as it is.

For those who find the smell of ripe jackfruit overwhelming,this mousse does tone it down a bit.The fruit were not very ripe and hence I had to add more sugar to make it sweet.You can reduce the amount of sugar by using ripe ones.I served it with raspberries.The tartness of raspberries did complement the flavour of jackfruit.Try pairing it with different fruits too.

Ingredients

Fresh Jackfruit sliced = 300g
Sugar = 150g
Milk(cold) = 50ml
Whipped cream = 150ml
Gelatin = 4leaves





<Method

Boil the sliced jackfruit with just enough water to make it soft
Allow it to cool and blend it well with sugar till smooth
Keep about 4tbsp of the puree aside

Soak gelatin leaves in cold water for 5 min,squeeze out water and melt it and allow it to cool
In a mixing bowl add the melted gelatin,cold milk and mix well
Keep this bowl over a larger bowl that conatains ice cubes or ice cold water
Pour the jackfruit puree in while gently stirring using a wire whisk
Gradually add the whipped cream and fold it in gently using a wooden spatula
Keep refrigerated for a minimum of 1hour
Serve it cold with jackfruit puree,raspberry syrup and few fresh raspberries.