KitchenAid India Blog


Jamun puree

– Jamun/ Wild Indian Java Plum: 500 g

– Raw sugar/boora: 50 g

– Balsamic vinegar: 1 tablespoon

Whipped cream filling

– Milk, tepid: 50 ml

– Gelatin: 1 1/2 teaspoon

– White chocolate: 100 g

– Single cream: 400 ml

– Clarified butter/ghee, melted, cooled: 30 ml

– Raw sugar/boora: 50g


– Brown sugar: 1 teaspoon

– Lime juice: 1 teaspoon

– Pinch Himalayan pink salt

– Fresh mint to garnish


Jamun puree

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

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

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

– Reserve 1/2 cup for topping.

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

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

Jamun Mousse

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

– 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.

– 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.

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

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

– Leave to set in fridge.

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



Update Message: Recipe by KitchenAid


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