Preparation info

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By Peter Gilmore

Published 2014

  • About

Through my research into native Australian flora I have come across a unique berry that is endemic to Tasmania. The snowberry grows wild in alpine regions of southern Tasmania and is at its peak in the month of March. At this stage no one grows the snowberry commercially and it can only be harvested from private land. I contacted Kris Shaffer, who has spent 20 years researching, passionately cultivating and advising on indigenous Tasmanian flora, to help me forage for this unique berry. I’m investigating the possibility of having this berry grown on a larger scale so that it can be discovered by more Australian chefs.

To Finish

Break the milk biscuit into rough 5 cm (2 inch) shapes.

To Plate

Place 1 tablespoon of vanilla custard cream in the centre of each chilled serving bowl. Gently spread out with the back of the spoon. Place 1 tablespoon of frozen vanilla mousse pieces over the cream then place a couple of the meringue and milk biscuit pieces into the cream.

Drain the snowberries from the syrup and spoon a generous tablespoonful over each dessert. Top with another half-tablespoon of frozen vanilla milk mousse pieces and, at the last moment, place a quenelle of milk ice cream to one side of the dessert. Serve.

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