Paul rankin's elderflower mousse

Yield: 4 servings

Measure Ingredient
250 grams Mascarpone cheese
200 grams Bought custard
125 millilitres Elderflower cordial; (125 to 175)
200 millilitres Double cream; lightly whipped

1 Beat the mascarpone lightly to soften it, then add the custard and whisk until smooth.

2 Whisk in the cordial and finally the cream, taking great care at this juncture not to whisk more than is absolutely necessary - you don't want to end up with elderflower cordial butter! 3 Taste and add a little more cordial if you desire, then chill for at least half an hour before serving.

Converted by MC_Buster.

Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.

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