Elderflower and sheep's yoghurt mousse, strawberries, hazelnuts, flowers

By JP McMahon
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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

  1. 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:

  1. 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.
  2. Sprinkle the strawberries with a little sugar and allow to macerate.

To serve:

  1. Sprinkle some praline over the mousse. Garnish with some strawberries and some flowers. 

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