La Closerie Saint Martin

July 2014

Elderflower Mousse

 

(serves six)

 

Ingredients

150 ml elderflower cordial
50 ml white wine

3 leaves gelatine
200 ml double cream
200 g natural yoghurt

 

Method:

Soak gelatine leaves in plenty of cold water. Whip cream until it forms soft peaks.

Heat the wine in a small pan until steaming and dilute the gelatine in the wine (take care not to boil, otherwise the gelatine will not work). Pour into a large bowl and mix with the elderflower cordial.

Add the yoghurt and mix well with a balloon whisk, then fold in the whipped cream.

Divide between six glasses, cover with cling film and put into the fridge for at least three hours to set.

Serve with berries or chopped pineapple and garnish with lemon balm or mint.

Dessert de la Touraine en chambre d'hôtes

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Photography by
Michael Wildi

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