Fuschia Mousse
Use any fresh edible flowers to make this mousse
Makes enough for: 4 people
Ingredients
- 400 mls whipping cream
- 50 g fructose
- 15 g fuschia flowers
- 2 g powdered gelatine
Method
- 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 **
Notes
* 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
** if you don't have a blow torch, quickly dip the moulds into hot water before inverting
Nutrition
Serving: 4g