Vanilla mousse with elderberry sauce

Name: Vanilla mousse with elderberry sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g white couverture; 4 sheets white gelatine; 1 Vanilla pod; 2 fresh eggs (size M); 1 slightly heaped tablespoon sugar; 200 g Whipped cream; 400 ml Elderberry juice (bottle); 1 heaped tablespoon of cornflour; 7-10 Tbsp Melissa

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g white couverture
4 sheets white gelatine
1 Vanilla pod
2 fresh eggs (size M)
1 slightly heaped tablespoon sugar
200 g Whipped cream
400 ml Elderberry juice (bottle)
1 heaped tablespoon of cornflour
7-10 Tbsp Melissa

Directions

1
Coarsely chop the chocolate coating and carefully melt it in a hot water bath while stirring. Soak gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Separate the eggs. Chill the egg white. Beat the egg yolks, vanilla pulp and sugar with the whisk of the hand mixer until creamy.
2
Stir in liquid chocolate coating. Squeeze out the gelatine and dissolve in a small saucepan over low heat. Stir in 2 tablespoons of cream, then stir the gelatine into the rest of the cream. Chill until the cream begins to gel. In the meantime, beat egg whites and cream separately until stiff. Fold in first the cream, then the beaten egg white. Pour the mousse into a bowl and chill for approx. 4 hours. Bring elderberry juice to the boil. Stir starch and some water until smooth. Bring to the boil and simmer for 2-3 minutes. Let it cool down.
3
Fold in first the cream, then the beaten egg white. Pour the mousse into a bowl and chill for approx. 4 hours. Bring elderberry juice to the boil. Stir starch and some water until smooth. Bring to the boil and simmer for 2-3 minutes. Let it cool down. Cut off the mousse with 2 moistened tablespoons of cam. Serve with elderberry sauce and decorate with lemon balm
4
4 hours waiting time