Iced Elderflower Mousse on Rhubarb Puree

Elderflower foam:

Bring white wine and juice of one lemon to a boil. Pour in the elderflowers. Remove the saucepan from the heat and let everything steep together for ten minutes. Drain the elderflowers.

Cool the broth to about 40 degrees. Add honey and cool. Freeze in the sorbetiere.

Whip the egg whites to snow and beat with the honey. In a cold metal bowl, quickly mix the whipped cream with the sorbet and fold in the snow. The quantity must not become too soft, otherwise the honey will settle.

Pour the mixture into molds and freeze for about six minutes.

Rhubarb puree:

Cut the washed, unpeeled rhubarb into small pieces. Cook the rhubarb pieces in a heated oven at 180 °C until soft. Then mash with thick juice and cinnamon. Pass the puree through a hair sieve. Add sparkling wine to bring to desired consistency.

Serving:

Spoon the rhubarb puree onto plates. Turn out the elderflower mousse and place on top. Decorate with the elderflowers.

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