Summary

Ingredients

• 100 ml syrup (elderflower)
• 1 medium lemon (s), organic
• 3 sheets gelatin
• 250 g quark
• 150 g whipped cream
• 100 ml balsamic vinegar
• 100 ml red wine
• 50 grams sugar
• 250 g berries, mixed (earth, rasp, heel)
• possibly elderflower umbels
• possibly mint

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Instructions

1. For the mousse, soak the gelatine in cold water for a few minutes.
2. Warm the elderflower syrup with the juice of the lemon. Squeeze out the gelatine and then dissolve it in the warm juice. Add the curd cheese and stir everything well. Whip the cream until stiff and carefully stir into the slightly cooled curd mixture.
3. Fill the mousse into four to six glass bowls or silicone molds, cover with cling film and let set in the refrigerator for at least two hours.
4. Mix the balsamic vinegar, red wine and sugar, bring to the boil and reduce to a third, this takes about 20 minutes. Mix the berries with the reduction.
5. Turn the mousse out of the molds onto a plate and serve with the balsamic berries. Decorate with elderflower and mint if necessary.