Yoghurt flower mousse

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash lemon hot, rub dry. Grate the peel thinly. Halve lemon and squeeze 1 tablespoon of juice. Wash herbs, shake dry. Pluck leaves from the stalks and chop. Cut chives into fine rolls.

2. 2

   Wash the horned violet flowers, shake dry and chop, except for something to garnish. Stir Qimiq until smooth, then stir in yoghurt, lemon zest, herbs and chopped flowers. Season to taste with salt, pepper, sugar and lemon juice. Whip the cream until stiff and fold in. Pour into two moulds (each containing 300 ml) and chill for at least 2-3 hours. Wash the remaining blossoms and shake dry. Clean the salad, wash and shake dry. Cut avocado in half, remove stone. Peel halves and cut into 6 slices each and sprinkle with lemon juice. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop to the vinaigrette. Peel the shallot, cut into fine cubes and stir into the vinaigrette.

3. 3

   Clean the salad, wash and shake dry. Cut avocado in half, remove stone. Peel halves and cut into 6 slices each and sprinkle with lemon juice. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop to the vinaigrette. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Turn out the mousse and cut into slices. Arrange salad, avocado and mousse on plates, sprinkle with vinaigrette and garnish with flowers

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
270 kcal

CARBS
8 g

FATS
25 g

PROTEINS
5 g