Name: Wild Peppermint-Knotweed Mousse
Prep time: 15 min
Cook time: 10 min
Total time: 205 min
Ingredients: 8 oz Young Japanese knotweed shoots; 3 leaves of leaf gelatin (1 tablespoon powdered gelatin can be substituted); 1 tablespoon chopped wild mint ((Blefilia hirsuta) ); 2 cups heavy whipping cream (chilled); 1 tiny pinch kosher salt; 4 tablespoons powdered sugar; 1/2 cup sugar (or 1/3 cup maple syrup )

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A simple mousse dessert you can make with my basic sweetened knotweed puree I discuss in my post on Japanese knotweed. If you have mint, it adds a great contrast to the rich flavor of knotweed that can turn some people off. This is one of the best recipes for introducing the plant to people who haven't had it before that I know of.

If you're looking for a great savory knotweed recipe, you have to try my Fermented Knotweed Pickles.

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5 from 4 votes

Wild Peppermint-Knotweed Mousse

Yield: 4 cups, enough to serve 4 people

Prep Time15 mins

Cook Time10 mins

Setting Time3 hrs

Total Time3 hrs 25 mins

Course: Dessert

Cuisine: American

Keyword: Japanese Knotweed, Mousse

Servings: Servings

Calories: 442kcal

Author: Alan Bergo

Equipment

1 mixing bowl for chilling the mousse
1 Blender

Ingredients

8 oz Young Japanese knotweed shoots
3 leaves of leaf gelatin 1 tablespoon powdered gelatin can be substituted
1 tablespoon chopped wild mint (Blefilia hirsuta)
2 cups heavy whipping cream chilled
1 tiny pinch kosher salt
4 tablespoons powdered sugar
½ cup sugar or ⅓ cup maple syrup

Instructions

Knotweed Puree

If possible, peel the knotweed stems for the best flavor.
Cut the shoots into 1 inch pieces, the combine with the sugar in a small saucepot and cook until wilted. Puree the mixture in a blender and reserve.

Mousse

Chill a mixing bowl and beaters in the freezer. Heat the knotweed puree on low heat in a pan until warmed through, but not boiling. Stir the chopped mint into the knotweed. Meanwhile, soak the gelatin in very cold water for 10 minutes, or until the gelatin is completely limp. Remove the gelatin from the water, then add to the warm knotweed puree and whisk until the gelatin is incorporated. Chill the pan in the fridge for 10 minutes.
Meanwhile, combine the cream and powdered sugar in a chilled bowl. Whip the cream until stiff peaks form. Remove the pan with the knotweed from the fridge, then whisk to loosen the puree. If the puree doesn't seem to be setting, reheat the puree and add a little more gelatin, then repeat the process.
Fold ⅓ of the cream into the knotweed mixture, then gently, and thoroughly fold in the rest. Put the mousse in a container, pressing plastic down onto the surface of the mousse to prevent oxidization. Refrigerate the mousse until set, and slightly stiff, preferably overnight.
To serve the mousse, spoon it into a pastry bag and pipe it into whatever dish or vessel you like.

Notes

I made this with some wild peppermint, but warm spices like cinnamon, cloves, cardamom, and nutmeg would be great in it's place during the winter. It's great served with toasted cake or biscotti too, pictured is toasted strips of wild rice flour pound cake.

Nutrition