Elderberry Mousse

My wonderful brother John has sent me some very delicious gifts from the homeland AKA Minnesota. You may recall the rash of maple related recipes that resulted from his gift of Maple Syrup. For my birthday, he sent me some Wild Rice, Elderberry Jam and Elderberry Syrup. John has been waiting, not so patiently for some Elderberry Recipe to show up on this page. His wait is over.

I thought about a tart, but didn’t feel like making a crust. I thought about something savory with an elderberry sauce and then I thought, well surely there must be some recipe for mousse that uses flavors other than chocolate or white chocolate. I googled mousse made with syrup and came across this recipe for Maple Mousse from Taste of Home. I decided to cut the recipe in half and see if it would work with the Elderberry Syrup. It did! Warning! This is a fussy recipe. I used 3 bowls, 2 measuring cups and a sauce pan. While it came together very quickly, there is considerable clean up.

Elderberry Mousse
3 oz elderberry syrup
1 egg yolk
1 cup heavy cream
2 tsp sugar
dash of vanilla

1. Heat the syrup on medium until it simmers.
2. Add a little to the egg yolk to warm it through and then put the egg yolk mixture in the pan with the rest of the syrup. Cook for 3-4 minutes until it thickens. Stir a lot so it doesn’t burn!
3. Put in a bowl large enough to hold the cream after whipping and cool over ice for two minutes. Stir, stir, stir!
4. Cool to room temperature. It won’t take too long. Maybe 5 minutes or less.
5. Whip the cream with the sugar and vanilla until it forms stiff peaks.
6. Fold into syrup in the other bowl. I hope you chose one that’s big enough! And don’t try to put the syrup on top of the whipped cream. It will fold in best from the bottom of the bowl, not the top.
7. Cool for an hour and serve drizzled with a little syrup.

I was so happy with this. It’s so pretty. It has no nutritional value whatsoever, I’m afraid. Sorry!

In spite of the elderberry’s not so sweet flavor, my kids were thrilled with this. Could be the whipped cream, but they both dove in. And can we talk about that picture for a second? I think I did a great job with that picture. Are you drooling? You should be!

I’m going to just put it out there that this will probably work with any type of syrup. Be creative and let me know how it turns out.


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