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Receta Paul Rankin's Elderflower Mousse
by Global Cookbook

Paul Rankin's Elderflower Mousse
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Ingredientes

  • 250 gm Mascarpone cheese
  • 200 gm Bought custard
  • 125 ml Elderflower cordial, (125 to 175)
  • 200 ml Double cream, lightly whipped

Direcciones

  1. 1 Beat the mascarpone lightly to soften it, then add in the custard and whisk till smooth.
  2. 2 Whisk in the cordial and finally the cream, taking great care at this juncture not to whisk more than is absolutely necessary - you do not want to end up with elderflower cordial butter!
  3. 3 Taste and add in a little more cordial if you desire, then refrigeratefor at least half an hour before serving.