Elderflower and sheep's yoghurt mousse, strawberries, hazelnuts, flowers
Ingredients
- 200 grams cream
- 100 grams egg whites
- 3 sheets of gelatine
- 75 grams elderflower cordial
- 50 grams icing sugar
- 250 grams yogurt, drained of its whey
For the hazelnut praline:
- 200 grams hazelnut
- 200 grams sugar
For the strawberries:
- A handful of strawberries, hulled and quartered
- A little bit of sugar
- Edible flowers (borage or viola)
Directions
- Whip the cream and the egg whites in separate bowls. Fold the sugar into the egg whites to make a meringue. Bloom the gelatine and dissolve in the warm cordial. Mix the cordial into the meringue. Fold the cream and the yoghurt into meringue. Place into six glasses and refrigerate.
Praline:
- Place the sugar in a large frying pan and caramelised. The sugar will need to caramelise and reach the hard ball stage for the praline to set. When the sugar is a rich brown colour, add the hazelnuts. Spoon the sugar over the hazelnuts. When completely covered, pour the praline on to a silicone mat. When cool and solid, blend the praline into a rough powder.
- Sprinkle the strawberries with a little sugar and allow to macerate.
To serve:
- Sprinkle some praline over the mousse. Garnish with some strawberries and some flowers.
