Tuna Mousseline with Mushroom in Mountain Pepper Berry Sauce

The great tasting fruity and zingy mountain pepper berry features in this tuna mousseline as an experiment. Like wasabi and mustard, mountain pepper berry looses its zingy sensation when heated, although not its aroma or flavour.

In this experiment, mountain pepper berry was added to a cooling mushroom roux. The roux was chilled in the refrigerator prior to incorporation into ramekins of tuna mousseline. The mousseline was cooked at a low temperature of 150 degrees Celsius for 40 minutes in a water bath. Despite all the care, the zing dissipated during cooking. Perhaps a cold gelatine set version works better, or serve the dish with the mountain pepper berry sauce warm or at room temperature, on the side.

Regardless, the dish tastes great with the mountain pepper berry sauce strongly resembling fruit chutney without the sweetness or sourness. The quandong inspired coulis from Paper Chef #9 works well with the tuna and the mountain pepper berry sauce.