Elderflower Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 180 g couverture, white
- 200 g mascarpone
- 150 g quark (low-fat quark)
- 200 ml syrup (elderflower syrup)
- 6 sheets gelatin
- 150 g e white, beaten
- 400 g whipped cream
- 2 tablespoon syrup (elderflower syrup)
Print Recipe
Pin Recipe Instructions
- Melt the couverture in a water bath.
- Mix the mascarpone with low-fat quark and elderflower syrup, then add the melted couverture and stir in. Soak the gelatine in cold water. Then squeeze out and add 2 tablespoon elderflower syrup. Dissolve in a water bath and mix into the curd mixture. Let the mixture cool down until just before it starts to stick, then fold in the whipped cream and the egg whites. Fill in portions into bowls and refrigerate for approx. 3-4 hours until eaten.
- As a set e.g., Strawberries and Blueberries.
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