In the park just around the corner of my apartment, the elderflower bushes are just in full bloom. So I simply had to strike it and steal a few of the umbels ... The result is this elderflower mousse made with fresh elderflowers, whipped cream, cream cheese and sour cream (and a little bit of sugar and lemon juice).
Further down in the post, there are a few tips on collecting elderberry and a few ideas for combinations for the mousse. (Directly to recipe)
Tips for collecting elderflower
- Do not use elderflowers that grow along busy roads. Since one should not necessarily wash the flowers, too many pollutants would go into the food.
- The flowers do not stay fresh long after they have been picked. That's why you should process them right after picking.
Tips for preparing the elderflower mousse
- Never wash the flowers before preparation, and shake as little as possible. The wonderful aroma is mostly in the pollen, which is shaken down very easily. In the flowers itself is only little of the typical elderflower flavor.
- If there are still many insects in the picked elderberry umbels, I've picked up this trick on the net: put elderflower on a yellow paper or a yellow pad. The insects are attracted by the yellow color and crawl out by themselves. (I have not tried this myself yet, if it worked for any of you, I'm looking forward to a comment below on the post or on Facebook!)
- Use as few green stems as possible for processing. These are slightly toxic if you eat too many of them.
- If you have little time, you can also use syrup instead of the genuine elderflower and mix with the remaining ingredients. By the way, I've collected these tips for home-made syrup.
The elderflower mousse can be combined well with the following things:
- fresh berries
- fresh or pickled fruit
- can be used as a filling or topping for various cakes, cupcakes etc.
- can also be frozen and eaten as ice cream!
Here is the recipe for the elderflower mousse
ELDERFLOWER MOUSSE WITH FRESH ELDERFLOWERS & CREAM CHEESE
- 20-30 umbles (heads) elderflowers (20 big or 30 small umbles)
- 2 cups heavy cream ~500ml
- 1 cup cream cheese ~250g
- 1 cup sour cream ~250g
- ½ cup sugar ~6 tablespoons
- ½ lemon juice
- Pick the elder flowers one day before preparation and pluck the flowers from the stems.
- Mix the elderflowers in a bowl with the (not yet whipped) heavy cream and leave for about 12 hours in the refrigerator.
- Sieve the elderflowers after 12 hours. (You only need the cream, not the flowers)
- With a hand mixer or kitchen aid, beat cream with sugar until stiff.
- Mix with the cream cheese, sour cream and lemon and enjoy immediately or refrigerate once more for 1 hour if you want the cream to be more stiff.
- If you have little time, you can also use syrup instead of the genuine elderflower and mix with the remaining ingredients.
- The elderflower mousse fits well with fresh berries, compote, fresh or pickled fruit. It can be used as a filling or topping for various cakes, cupcakes etc. and can also be frozen and eaten as ice cream!