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ELDERFLOWER MOUSSE WITH FRESH ELDERFLOWERS & CREAM CHEESE
Recipe for elderflower mousse made with fresh elderflowers, cream, cream cheese and sour cream (and a little bit of sugar and lemon juice).
Prep Time 30 minutes
Passive Time 12 hours
Servings
big portions
Ingredients
  • 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
  • 1/2 cup sugar ~6 tablespoons
  • 1/2 lemon juice
Prep Time 30 minutes
Passive Time 12 hours
Servings
big portions
Ingredients
  • 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
  • 1/2 cup sugar ~6 tablespoons
  • 1/2 lemon juice
Instructions
  1. Pick the elder flowers one day before preparation and pluck the flowers from the stems.
  2. Mix the elderflowers in a bowl with the (not yet whipped) heavy cream and leave for about 12 hours in the refrigerator.
  3. Sieve the elderflowers after 12 hours. (You only need the cream, not the flowers)
  4. With a hand mixer or kitchen aid, beat cream with sugar until stiff.
  5. 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.
Recipe Notes
  • 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!
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