Elderflower mousse with rhubarb from the oven
The airy elderflower mousse combines floral sweetness with the delicate tartness of roasted rhubarb. Fresh sorrel adds vibrant accents – an elegant dessert with an exciting balance of sweetness and freshness.
Ingredients · Servings 4
- 100 ml elderflower syrup
- 1 large container (500 g) of yogurt
- 200 ml Stage
- 150 g Rhabarber
- some sorrel leaves
- 4 sheets of gelatin
- 200 g sugar
Method · 3 h
- Warm the elderflower syrup. Soak the gelatin in ice water, squeeze out the excess water, and dissolve it in the warm elderflower syrup. Stir the mixture into the yogurt.
- Whip the cream until stiff and gradually fold it into the yogurt mixture in three portions. Immediately pour into molds or glasses and let set. Then place in the freezer for 2–3 hours (the molds must be completely frozen so that the mousse releases easily at the end. Let it thaw before serving).
- Preheat the oven to 180 degrees Celsius. Peel the rhubarb, cut it into pieces across the grain, and mix with the sugar. Once the sugar has dissolved – it draws moisture from the rhubarb and dissolves in it at the same time – place the rhubarb in an ovenproof dish and bake at 180 degrees Celsius for 10 minutes.
- Arrange the rhubarb next to the mousse and garnish with a few sorrel leaves, which add some acidity and freshness to the dish.
For 4 people
- 100 ml
yogurt
- 200 ml
Scene
- 150 g
Rhabarber
Gelatine
- 200 g