White Mousse with Berry Compote

Compote: Mix the juice of the preserved berries with the potato flour and bring to the boil briefly, this creates some binding, then add the berries again and refrigerate

Soak the gelatin in cold water

3rd mousse: stir the egg yolk with the sugar and vanilla sugar with the whisk until the mixture turns light yellow, heat the milk at the same time (do not boil), stir in the egg yolk mixture and add the squeezed gelatine, stir continuously until it binds, then place the saucepan in an ice-cold one Put a water bath (today it was the frozen rain barrel) and stir the mixture until it is quite cold.

Whip the cream very stiff and fold in.

Now you have to decide how the mousse should be prepared: if there are cams like in the photo, everything can stay in the pot, if you want to cut out shapes, then pour into a shallower container so that the mixture can spread to the desired height.

Now put in a very cold place for at least 2 hours and let the mass set.

Divide the berry compote into bowls and poke a thick knuckle out of the mousse and place on top. Briefly dip the cookie cutters in hot water (e.g. with cookie molds)

The mousse also tastes very, very tasty when slightly frozen !!

If the recipe is prepared with agar agar, this is stirred into the milk and boiled once, all further steps as described above.