| Cook Time | 60 + |
| Servings |
10 to 12 - as part of a layer cake |
Ingredients
Lemon-elderflower syrup:
- 20 g lemon juice (juice from approximately ½ lemon)
- 180 g Elderflower cordial (lemon juice + Elderflower cordial equals 200 g)
- 100 g sugar
- 75 g glucose
- 1 tsp vanilla powder (or vanilla extract)
Meringue:
- 120 g pasteurised egg whites
- 1 tbsp sugar (about 5 g)
- 3 sheets gelatine (remember soaking)
- lemon zest (grated zest of 1 organic lemon)
Whipped cream:
- 3 1/2 dl whipping cream (room temperature)
Ingredients
Lemon-elderflower syrup:
Meringue:
Whipped cream:
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Instructions
- Add 3 sheets of gelatine to refrigerator cold water. Let it soak for at least 15-20 minutes - if you make both mousses, soak all sheets at once.
Lemon-elderflower syrup:
- Boil sugar, glucose, vanilla, lemon juice and elderflower cordial together. Keep an eye on the temperature it has to be ca. 115 C.
Meringue:
- At the same time beat the egg whites and sugar in a bowl until fluffy meringue - use a mixer. When the syrup hits a temperature of 115 C pour it gently over the meringue. Pour it in a thin stream while mixer is running on low speed.
- Remove the gelatine from the water and melt it in the hot meringue. Wait 1 minute and add the lemon zest. Whisk 30 minutes or so. The meringue has to be cool (less than 30 degrees C) when you are mixing it with the whipped cream.
Putting it together:
- Whip the cream to a light whipped cream. Softly add the mixture in the whipped cream - you want to keep it fluffy.
- If you want to use some of it to cover the cake take approximately half the mass away. Put the mass in a piping bag and refrigerate for later use.
- The mousse is ready for use immediately. Pour lemon-elderflower mousse on the bottom cake layer and let it stiffen in the refrigerator.