Elderflower mousse with rhubarb

Elderflower mousse with rhubarb

Total: 1 hr 50 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 589 kcal
, Fat: 46 g
, Carbohydrate: 36 g
, Protein: 5 g

Ingredients

4 people

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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

2 dl full cream
1 dl elderflower syrup
¼ tsp agar-agar (morga)
150 g plain greek yoghurt
2 ½ dl full cream, beaten until stiff

Rhubarb

250 g red rhubarb, sliced
2 tbsp water
2 tbsp elderflower syrup

To serve

150 g strawberries, thinly sliced
3 tbsp flaked almonds, roasted
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Utensils

For 4 glasses, each approx. 250 ml

How it's done

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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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