Ewe’s Milk Mousse, Loganberries & Beremeal Cake

For Mousse

• Bring the milk to the boil.
• Add thickener to hydrate, blend until smooth and leave to cool.
• Mix with the yoghurt.
• Whip the cream and sugar to soft peaks and fold through the yoghurt mix.

For Loganberries

• Bring the sugar and water to the boil.
• Pour the syrup over half the loganberries and leave to cool.

For Beremeal cake

• Combine the eggs and whip until pale and light.
• Fold in the melted butter.
• Fold in the beremeal.
• Pour into a shallow cake ring and bake at 170C for 16 mins.

For Finish 

• Pipe the mousse onto the plate.
• Pour a small pool of the poaching liquid into the centre.
• Add 3 poached and 3 raw loganberries.
• Blitz and sprinkle the dehydrated loganberries over the mousse.
• Break the cake into large crumbs and distribute evenly.
• Add 4 or 5 large leaves of sweet cicely.