Summary

Ingredients

• 350 ml juice (elderberry juice), unsweetened
• 50 ml apple juice
• 1 tablespoon sugar, n.a. a little more
• 4 cl syrup, (elderflower syrup)
• some lime (s), juice of
• 4 cl crème de cassis
• 2 sheets gelatin

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Instructions

1. Soak the gelatine in cold water.
2. Bring elderberry juice with apple juice and sugar to the boil and reduce to approx. 300 ml.
3. Add a few drops of lime juice, elderflower syrup and crème de cassis.
4. Squeeze out the gelatine and dissolve it in the hot mixture.
5. Pour the mixture through a sieve and let it cool down. Pour into a cream dispenser, press in 2 nitrogen capsules and shake.
6. Store flat in the refrigerator for at least 12 hours.
7. The foam is suitable as a fruit mirror for parfaits, but also for garnishing other desserts.