Elderflower cream mousse - Grahnit

In a pan boil 250 ml of rice milk, add 400 g of elderflowers (approximately 150g of dried elderflowers) and add 50g of sugar.

In another pan put 2 yolks and add elderflower milk (see above). Warm the mixture up and constantly mix.

When the mixture boils, add a spoon of starch. Cook approximately 2 minutes so starch connects the mixture in a cream. Let it cool.

Whip two egg whites. Add sugar syrup, made by warming 50 g of sugar in 50 ml of water (warm the syrup at approximately 118 °C).

When adding syrup constantly whip the egg whites.

Whip 80g of fresh cream and add it with egg whites to elderflower cream. Put in models, leave during the night in the fridge.