Nergi Berry and White Chocolate Mousse

NERGI® is a fruit berry that is naturally sweet. It is 2-3 cm big and it resembles a baby kiwi but it has a smooth skin so it can be eaten without peeling it.  

The berry has been cultivated in France, Portugal, Italy and the Netherlands since 2013. It is available between the months of September-November when the berry is at its ripest stage and ready for picking.

The berries are packed with vitamins C and E, they are also very rich in minerals and fibre making them a super fruit. At only 52kcal per 100g they are low in calories and perfect for lunch boxes, snacking and for creating some mouth watering recipes with. 

There are many ways you can eat this tasty berry.You can get some recipe ideas using the berries here. NERGI® is not only deliciously tasty but it’s easy to transport too as it comes in small berry trays which hold approx 12-15 mini berries.

My first taste of NERGI® berry fruit left me seriously wowed. I loved the sweet juicy berry with a slight tartness. The berries are really refreshing and exude a very sweet aroma. 

I used my berries to make a Nergi berry and white chocolate mousse. The sweetness of the white chocolate mousse and the slight sharpness from the berry made the perfect combination making my dessert simply delectable.

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Nergi Berry and White Chocolate Mousse

by Nayna Kanabar September-6-2015

Creamy white chocolate mousse with sweet tangy Nergi berries.

Ingredients:

• 15 Nergi Berries
• 200g White Chocolate
• 300ml Double Cream
• 1 teaspoon Vanilla essence

Method:

1.Break up the white chocolate into small pieces and place it in a large bowl.Add a third of the cream to the chocolate and place the bowl on a double boiler.2.Once the chocolate has melted in the cream, mix it together until its well combined with the cream and remove the bowl from the double boiler.3. Leave the chocolate mixture to cool until it reaches room temperature.4.Add the remaining cream and vanilla  to another bowl and whip the cream until it forms stiff peaks.5. Fold the whipped cream into the cooled chocolate mixture.6. Slice half the Nergi berries into small pieces and fold them into the chocolate mousse.7. Spoon the chocolate mousse into serving glasses and place the mousse into the fridge to set for 1 hour.8. Before serving, remove mousse from fridge and garnish with slices of Nergi Berries.

Details

Prep time: 20 mins Cook time: 10 mins Total time: 30 mins plus 1 hour chilling time Yield: 4 servings

Yoghurt Mint chocolate pots

A healthy dessert that is rich and creamy but very low in fat.

Ingredients:

240g Greek yogurt

90g icing sugar

8 chocolate mint crisps, coarsely chopped to a crumb-like texture

1 ripe kiwi, peeled and sliced for garnish

1/2 teaspoon mint essence

1 drop green food colour (optional)

Method:

 1. Mix the yogurt with the icing sugar in a bowl until combined. Stir in the mint essence and green food colour if using.

2. Reserving a teaspoon of the chopped mint crisp for garnish, fold the rest into the yogurt mixture.

3. Spoon the yogurt mixture into serving glasses and garnish with kiwi slices. (I used toothpicks to balance mine on the tops of the glasses)

5. Sprinkle with the reserved mint crisp crumbs and chill for 1 hour before serving.

This recipe has been featured in Take a break My Favourite Recipes  issue 5 April.
Yoghurt Mint Chocolate pots Page 39
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Summer Fruits Yoghurt

A burst of summerfruits folded into smooth creamy yoghurt. A perfect kick start for  breakfast .

Ingredients:

240 ml natural low fat yoghurt
240 grams mixed berries- raspberries, strawberries and blackberries.
1-2 tablespoon icing sugar to taste

Method:

1. Place a muslin cloth in a colander and pour the yoghurt into it, leave to drain out the water for 1-2 hours.(This is called hung yoghurt)
2. Chop up half the berries and put them in a blender, coarsely blend them.
3.Transfer the yoghurt to a bowl and add the icing sugar and mix well, fold in the blended berries .
4. Transfer to serving dishes and garnish with remaining berries.

Serve immediately.

You may like :
Strawberry and melon smoothie

Pomegranate Fool

Layers of crunchy biscuit  crumb and toasted oats, topped with pomegranate syrup, pomegranate seeds and creamy vanilla mascarpone . Finished with  jewel like juicy pomegranate fruit and toasted flaked almonds makes this delightful dessert so desirable  and delectable it will leave you  in a delirious state of heaven.

Ingredients:

2 oz oats
6 digestive wholemeal biscuits
250 grams mascarpone cheese
1 teaspoon vanilla essence
3 tablespoons single cream
2 tablespoons icing sugar
1 teaspoon vanilla essence
1 large pomegranate
1 cup pomegranate juice
1 tablespoon sugar
Few toasted almond flakes.

Method:

1. In a heavy bottom pan add the pomegranate juice and  bring to boil, reduce the heat and simmer till juice reduces to half the quantity.
2. Add the sugar and simmer till sugar is totally dissolved and a rich syrup forms. Turn off heat and keep aside.
3. Cream together the icing sugar, vanilla essence, mascarporne and cream till it is smooth and creamy.Put into a piping bag and keep aside.
4. In a dry frying pan toast the oats for 2-3 minutes and remove from hot pan. Allow to cool.
5. Crush the biscuits  to form a coarse crumbley texture. Add the toasted oats and mix together.
6. Peel and  de seed the pomegranate making sure no white bits are stuck to the seeds as this will make them bitter.

To assemble the fool:

7. In sundae glasses place a layer of biscuit  and oat mixture.
8. Add  a layer of the pomegranate seeds and drizzle some pomegranate syrup on top.
9. Pipe some mascarpone cream on top of this layer .
10. Repeat with a layer of biscuit and oats, followed by pomegranate seeds, topped with pomegranate syrup.
11. Finally pipe mascarpone rosettes all round this  layer leaving the centre.
12. Add more pomegranate seeds in the centre and drizzle with more pomegranate syrup on top.
13. Finally garnish with toasted almonds.
Chill before serving.

You may like mango mousse

Mango Mousse

Mango Mousse- Ripe succulent mango coulis, folded into a rich and creamy mascarpone and cream mousse, topped with fresh and juicy bite size mango pieces. A beautiful dessert to give an exquisite end to any meal.

Ingredients:

1 large or two medium mangoes
250 grams mascarpone cheese
150 grams whipping cream
1 teaspoon vanilla extract
3 tablespoons icing sugar

Method:

1. Peel and dice the mangoes.
2. Reserve 1/3 of the mangoes and puree the remainder in a blender jug.Keep aside
3.To the mascarpone cheese add the icing sugar and vanilla. Mix throughly.
4. Add half the mango puree  to the mascarpone mixture and mix together.
5. In another bowl whip the whipping cream .
6.Gently fold in the mascarpone mixture into the whipping cream with a metal spoon using a folding and cutting method. (Do not over mix this will result in a dense mousse.)
7. In serving glasses, spoon the mango puree into the bottom of the glasses, followed by a spoonful of mango pieces.
8. Top this with the mascarpone and cream mixture.
9. Garnish with the remaining mangoes and Chill the dessert for 2 hours.

Serve  chilled.