Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Elderflower mousse
Rhubarb
To serve
Utensils
For 4 glasses, each approx. 250 ml
How it's done
Elderflower mousse
Bring the cream, syrup and agar-agar to the boil while stirring, immediately stir into the yoghurt, leave to stand for approx. 20 mins. Mix using the whisk on a mixer until the mixture becomes smooth, fold in the whipped cream. Divide the mousse into glasses, cover and leave to chill for approx. 1 hr.
Rhubarb
Mix the rhubarb, water and syrup in a pan, simmer for approx. 5 mins. until just soft, leave to cool.
To serve
Top the mousse with the strawberries, almonds and rhubarb.
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