Goulburn Valley Pear & Dark Chocolate Mousse
- 170g unsweetened dark chocolate
- 1 3/4 cups almond milk
- 1 cup (about 12) Medjool dates
- Pitted Goulburn Valley pears Pomegranate juice (optional)
- Coconut cream (optional)
- Freeze dried raspberries (optional)
- Roughly chop the chocolate into small chunks. Melt in the microwave or using a double boiler.
- In a blender, combine the almond milk and dates. Blend on high until smooth.
- Add the melted chocolate and blend again until combined.
- Pour into small bowls or jars. Refrigerate for at least 4 hours until set.
- Top with Goulburn Valley pears, pomegranate juice, coconut cream and crushed freeze-dried raspberries. Enjoy!
- 2 bottles of prosecco or tonic water
- 1⁄2 of Thyme
- 1⁄2 Lemon, juiced
- 700g Goulburn valley Peaches blitzed in food processor or blender
- Blend Goulburn Valley Peaches and lemon juice in food processor or blender until smooth.
- Place 3 tablespoons of peach puree into each champagne glass. Leftover peach puree can be stored in the fridge for up to 5 days.
- Add 2 to 3 sprigs of thyme and top with prosecco, or for a mocktail tonic water. 4. Enjoy!
Goulburn Valley Peach Panna Cotta
- 10 gelatine sheets
- 1/2 cup full cream milk
- 1 1/2 cups thickened cream
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 1 vanilla pod
- 700g Goulburn Valley peaches, drained
- To serve: berries, strawberry sauce, edible flowers
- In a blender, blitz Goulburn Valley Peaches into a puree.
- Soak gelatine in room temperature water for 5 to 7 minutes.
- Meanwhile, heat a medium saucepan over medium heat. Place milk, cream, sugar,cinnamon, vanilla beans and pod. Whisk until bubbles form around the edge, remove from heat.
- Squeeze excess water from gelatine sheets and whisk into mixture.
- Stir in 1 cup peach puree.
- Fill 6 ramekins or moulds of your choice and put in the fridge to set for at least 4 hours or up to 24 hours.
- When set, turn out the panna cotta onto serving plates and serve with the remaining peach puree, berries, strawberry sauce and edible flowers.
Goulburn Valley Plum Daiquiri
- 2 Goulburn Valley Plums, pitted
- 5 blueberries
- 5 ml simple syrup
- 45 ml white rum
- 15 ml sloe gin
- 20 ml lime juice
- Blueberries and lime slice, to garnish
- In a cocktail shaker, muddle plums, blueberries and simple syrup.
- Add rum, sloe gin and lime juice.
- Fill three-quarters full of ice and shake until ice cold, 10 seconds.
- Using a Hawthorn strainer over the shaker and a not-too-fine sieve over a glass, strain into a large coupe glass.
- Garnish with blueberries and a lime slice
Goulburn Valley Plum and Blueberry Cheesecake
- 1 3/4 cups Arrowroot biscuits crumbs
- 1/3 cup salted butter, melted
- 1 1/4 cups sugar 750g cream cheese, softened
- 1 cup Greek yoghurt
- 2 tsp vanilla extract
- 3 eggs
- 2 cups Goulburn Valley Plums, pit removed and sliced
- 1 cup fresh blueberries
- 1/4 cup & 1 tbsp water
- 1 tbsp corn-starch
- 100g white chocolate, shaved
- Preheat oven to 180C and grease a 20cm spring form pan.
- Whisk biscuit crumbs, butter, salt and 1/4 cup of the sugar together in a medium bowl until combined.
- Press firmly onto bottom of the pan. Bake for 10 minutes, then remove and let cool.
- Reduce oven heat to 160C.
- Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of aluminium foil, being sure that there are no gaps where water could seep through. Place the pan in a large roasting dish and bring a kettle or pot of water to boil in preparation for the water bath. Set aside.
- Using an electric mixer, beat cream cheese on medium speed for 3 minutes or until smooth.
- Add the remaining 1 cup sugar and beat for 1 minute.
- Add Greek yoghurt and vanilla, and beat for 2 minutes, stopping halfway to scrape the bottom of the bowl with a spatula.
- Add eggs, one at a time, beating on low speed after each addition until just blended.
- Pour into crust.
- Place the double pans on the bottom shelf in the oven.
- Carefully use a kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the spring form, so that it comes up about 3 cm around the springform.
- Bake about 1 hour 30 minutes, or until centre is almost set (The cake should still jiggle ever so slightly).
- Turn oven off, and open oven door slightly. Let cheesecake set in oven for 1 hour.
- Remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight.
- Meanwhile, prepare the plum and blueberry topping by placing Goulburn Valley plums, blueberries and 1/4 cup water in a medium sauce pan. Bring to a simmer and stir occasionally for 15 minutes.
- In a separate bowl, whisk together 1 tbsp water and corn starch. Stir into fruit mixture and boil for 1 minute or until the mixture thickens.
- Remove cheese cake from the tin, and top cheesecake with plum and blueberry topping, blueberries, Goulburn Valley plums and white chocolate shavings before serving. Enjoy!
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