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Mousseline de fruit à pain (Breadfruit mousseline)

Mousseline de fruit à pain (Breadfruit mousseline) is a traditional Martinique recipe a classic accompaniment of breadfruit purée blended with onion, parsley, milk and butter. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Breadfruit mousseline (Mousseline de fruit à pain).

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

6

Rating:

Tags : Vegetarian RecipesHerb RecipesBread RecipesMilk RecipesMartinique Recipes

Breadfruit is one of Martinique's flagship agricultural products so it is interesting to see that the population has fully appropriated it and made various recipes from it. This is Martinique's take on potato mousseline with breadfruit substituted for the potato. Breadfruit mousseline is a puree. The term mousseline comes from Mousline, the name of a brand of mash founded in 1963 by the company Maggi (Nestlé).

The cive referred to in this recipe is the Welsh onion or bunching onion, Allium fistulosum you can substitute this with young common onion or more mature spring onions.

Ingredients:

1 breadfruit
4 cive, finely chopped
1 tbsp Parsley, finely chopped
300ml of milk
80g of butter, melted and cooled
Salt

Method:

Cut the breadfruit into quarters then peel them. Remove the core and cook the pieces in a saucepan of lightly-salted boiling water for 20 minutes.

At the end of this time drain the pieces of breadfruit. Pass the breadfruit through a vegetable mill to obtain a puree.

Combine the melted butter and milk then mix into the breadfruit purée. Finally season to taste with salt and mix in the parsley and chives.

Serve immediately.