Fuschia Mousse Made Using Fresh Flowers

I am trying to get my powdered gelatine to behave like I want it to. And while I am not getting the results I am looking for I am managing some decent desserts. This Fuschia Mousse used up fresh fuschia flowers I had kept  in the freezer until inspiration struck.

Fuschia Mousse


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A few months ago I was in Stellenbosch. I popped into the dairy factory shop to buy some cheese. While I was there I saw that they had cream on special. The price was half of what I normally pay so I bought 2 litres. I have successfully frozen cream in the past so gave no heed to the expiry date. When I got home I put all but 500mls into the freezer. I used the one lot straight away to make desserts, including my licorice ice cream. I then took another 500mls out of the freezer and made a dessert which failed. Thinking it was the recipe I took another container out of the freezer. This was used for a different recipe, and it was during the heating process I noticed the problem. The fat in the cream separated out. I have never had this happen before.

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It was my first attempt at this Fuschia Mousse recipe. All I can say is that the result was not good. I loathe waste and decided that the rest of the cream would be used to make butter. I defrosted what was leftover in the fridge overnight. And the next day I whipped up a large batch of butter. I left part of it unsalted as an experiment and the rest was salted and frozen. At least I made good use of the cream , and I could make these twice. Have you managed to freeze cream with success?

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Fuschia Mousse

Use any fresh edible flowers to make this mousse
Recipe Category: Dessert
All Rights Reserved: an original recipe from Lavender and Lime


  • 400 mls whipping cream
  • 50 g fructose
  • 15 g fuschia flowers
  • 2 g powdered gelatine


  • Place the cream, milk and fructose into a sauce pan
  • Stir and add the flowers
  • Heat over a medium temperature until just boiling
  • Set aside to infuse for 15 minutes, stirring occasionally
  • Stir in the gelatine, ensuring it is completely dissolved
  • Pass through a sieve, into a lipped jug
  • Pour the liquid into 4 dariole moulds *
  • Place into the fridge to set for at least 2 hours

To serve

  • Remove from the fridge and place the mould, upside-down into a bowl
  • Briefly heat the mould using a blow torch and then remove **


* lightly grease them if they are not non-stick
** if you don't have a blow torch, quickly dip the moulds into hot water before inverting


Serving: 4g
Inspiration published on Lavender and Lime July 13:

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