Elderflower and strawberry mousse

Ingredients for 4 servings:

• 250 g strawberries
• 250 g low-fat curd cheese
• 250 g natural yogurt
• 4 tbsp elderflower syrup
• ½ packet of vanilla sugar
• ½ lime(s) or lemon, the juice
• 6 sheets of gelatin
• 125 ml whipped cream

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours 30 minutes; Total time approx. 3 hours 45 minutes

light spring or summer dessert

Fill a bowl with cold water and soak the gelatin leaves in it to swell. Wash the strawberries, remove any excess sap, roughly chop, and place in a tall container. Add the elderflower syrup, vanilla sugar, and lime juice, and puree using a hand blender or in a blender. I find lime juice gives a lighter, fresher flavor than lemon juice. Mix with the quark and yogurt. Drain the water from the gelatin leaves. Microwave the wet gelatin leaves on full power for 20-30 seconds until dissolved, or gently heat in a small saucepan with 1-2 tablespoons of water over low heat, but do not boil. Add a few spoonfuls of the cream to the gelatin and mix well. Then add the gelatin to the cream and mix everything well. Chill the cream for half an hour. When the cream begins to set, whip the cream until stiff peaks form and carefully fold in. Pour into bowls and chill for another 3 hours. If you’re worried about calories, you can also use the same amount of natural yogurt with 0.1% fat and perhaps Rama Cremefine for whipping. Single cream won’t work; it won’t set properly.