for 4 person

Elderflower mousse

2 dl	full cream
1 dl	elderflower syrup
¼ tsp	agar-agar (Betty Bossi)
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

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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