John Myers
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Elderberry Ice Cream and Calamansi Mousse
The perfect elderberry ice cream and calamansi mousse recipe with a picture and simple step-by-step instructions.
For the elderberry ice cream:
- 0,4 l Cream
- 0,1 l Elderberry juice
- 3 tbsp Sugar
- 3 Pc. Egg yolk
For the calamansi mousse:
- 100 g Chocolate white
- 80 g Calamansi juice
- 3 leaf Gelatin
- 200 g Whipped cream
Elderberry ice cream:
- Heat the cream and elderberry juice together, but do not boil.
- Beat the sugar with the egg yolk over the water bath until frothy. Work in the elderberry-cream mixture into the sugar-egg mixture, beating constantly, reducing the heat in the water bath and being careful that nothing curdles.
- Then cool the mass down and finish in the ice cream maker.
Calamansi mousse:
- Melt the chocolate in a water bath, heat the calamansi juice and dissolve the soaked gelatin in it, stir well. Add to the chocolate and stir well. Let it cool down a bit, but it shouldn’t gel yet.
- Then fold the whipped cream into the chocolate calamansi mass, stir and chill in the refrigerator for several hours to gel.
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