. RECIPE BOOK. RECIPE BOOK YARRAMUN DI
DAIRY-FREE CHOCOLATE MOUSSE BOYSENBERRY MEDLEY Prep time 15 mins // Cooking time 2 mins // Gluten Free 2 large avocados 1/4 cup cocoa 2 teaspoons vanilla extract 3 tablespoons maple syrup (or honey) 1/3 cup coconut cream 1/3 hazelnuts 150g dark chocolate (70%), melted Garnish 1 cup thickened cream 2 cups boysenberries, blackberries & raspberries Fresh mint leaves 1/2 cup chopped hazelnuts (optional) 1. Cut the avocados in half and remove the stone. 2. Scoop the flesh into the large bowl and add the cocoa powder, hazelnuts, vanilla, maple syrup and coconut cream. 3. Blitz in food processor for 10 seconds. Scrape down the sides and process a further 10 seconds. 4. Add the cooled, melted chocolate. Process for 10-15 seconds or until creamy and smooth. 5. In a separate bowl blitz the cream until it starts to thicken. Chop up berries and spoon into serving glasses. 6. Add a layer of cream and a sprinkling of fresh berries, hazelnuts and mint leaves.
BOYSENBERRY, FIG WALNUT SALAD Prep time 10 mins // Cooking time 3 mins // Gluten Free 4 ripe figs cut into wedges 1 pomegranate 500g fresh lettuce, endive or rocket 1 punnet Yarramundi Boysenberries Handful of walnuts roughly chopped 250g Gorgonzola, Stilton or similar blue cheese Fresh cranberries (optional) for garnish Dressing (Boysenberry Vinaigrette) 1/4 cup olive oil 1 cup fresh boysenberries 1/3 cup balsamic vinegar 1 tablespoon honey Sea salt and crushed black pepper, to taste 1. First, before cutting, roll the pomegranates gently on a hard surface to loosen the seeds and make a tiny slit to drain the juice from them. Set this juice aside. 2. To make the dressing. Mix together the olive oil, boysenberries and honey in a bowl and set aside for 10 minutes to allow the berries to soften. Mash berries until liquefied then pour mixture into a sealable glass jar. Add all other ingredients, seal the lid and shake well. Place into refrigerator until you are ready to serve. 3. Place greens into bowl and sprinkle over chopped boysenberries, figs, walnuts and gorgonzola cheese. Pour over dressing and toss gently before serving.
PASSIONFRUIT COCONUT SEMIFREDDO BOYSENBERRY COMPOTE Prep time 10 mins // Cooking time 10 mins + 3 hrs to freeze // Gluten & Dairy Free 500ml coconut cream 6 eggs, separated 2 teaspoons vanilla extract 1/3 cup honey 1 teaspoon sea salt flakes 1/3 cup fresh passionfruit pulp (approx. 9) 1/2 cup unsweetened coconut flakes Boysenberry Mint Compote 1 cup Yarramundi boysenberries 1 tablespoon water 3 tablespoons sugar Juice of 1/2 lemon 3 sprigs of fresh mint (optional) 1/2 teaspoon vanilla extract 1. Pour coconut cream into a medium metal bowl; freeze 30 minutes or until chilled. 2. Grease a 20cm x 11.5cm x 9cm loaf pan. Line with baking paper, extending paper 5cm over sides. 3. Beat egg yolks, vanilla and 2 tablespoons of the honey in a small bowl with an electric mixer on high for 5 minutes until mixture turns thick and pale. Transfer to a large bowl. 4. Beat egg whites in a smaller bowl with an electric mixer until soft peaks form. Gradually add the remaining honey; beat until thick and glossy. 5. Whisk chilled coconut cream and salt in a medium bowl until slightly thickened. Gently fold egg whites and coconut cream mixture into egg yolk mixture. 6. Pour into pan and lightly freeze for 1 hour or until thickened slightly. Remove and swirl through passionfruit pulp; freeze at least 3 hours or overnight. 7. To make the boysenberry compote, combine the berries, water, sugar, lemon and mint in a small saucepan over medium heat. Cook for 10-15 minutes or until thick and bubbly. Remove the mint and stir in the vanilla extract. Allow to cool slightly before serving. 8. When you re ready to serve, leave the semifreddo at room temperature 5 minutes before inverting onto a platter. Garnish with boysenberry compote, toasted coconut flakes, mint and fresh boysenberries.
PEACH BOYSENBERRY GREEN BEAN SALAD Prep time 10 mins // Cooking time 3 mins // Gluten Free 1 punnet Yarramundi Boysenberries 1 lebanese cucumber finely ribboned Handful of green beans (ends removed) Dressing 4 tablespoons olive oil 2 tablespoons white or golden balsamic vinegar 1 teaspoon honey Sea salt and crushed black pepper, to taste 1. First, make the dressing. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt and pepper. 2. Lightly brush the peach halves with the dressing. Pre-heat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice. 3. Place greens, sliced grilled peaches, cucumber, boysenberries, beans and fresh ricotta in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.
POTATO BOYSENBERRY PIZZAS Prep time 10 mins // Cooking time 15 mins // Gluten Free // Makes 2 large or 4 small pizzas 2 large gluten free flat breads 3 washed potatoes thinly sliced 1 punnet Yarramundi Boysenberries 2 tablespoons tomato paste (or Avjar) 4 cubes creamy Persian feta 2 tablespoons diced rosemary leaves Handful of rocket Splash olive oil Pinch of sea salt and cracked pepper, 1. Pre-heat oven to 200 degrees. Spread a spoon of Avjar onto each pizza base and arrange sliced potatoes and chopped boysenberries over top of each pizza. Sprinkle with fresh rosemary and salt and pepper. 2. Cook in oven for approx. 10-12 minutes until potato starts to cook and base is crispy. Remove from oven and crumble Persian feta and rocket over the top of each pizza. Cook for a further 5 minutes and then serve immediately.
Our delicious Yarramundi Boysenberries are a natural hybrid between the juiciest blackberry and sweetest ripe raspberry with a tiny, tasty tang. Grown on our family farm in the Yarra Valley, these juicy little gems are the ultimate sweet delight. Perfect straight up on their own, try mixing a handful into baked treats, pairing them with aged vintage cheese, tossing over salads or adding a gourmet twist to dessert. yarramundiberryfarm.com.au