Elderberry Yogurt Mousse on Yellow Fruit Jelly

Place the elderberry wild fruit spread with the yogurt in a suitable bowl and stir until smooth. Add pear syrup to sweeten and fold in.

To thicken, stir agar-agar with about five tablespoons of water according to package directions, heat and allow to dissolve.

Add to the fruit mixture form and quickly fold in. Finally, add the whipped cream and gently fold in.

Pour the mixture into dessert bowls and chill in the refrigerator for about 120 minutes.

Prepare the fruit and cut into bite-sized pieces.

Put orange juice with pear syrup in a saucepan and heat.

Stir the potato starch in cold water and thicken the juice with it. Add the fruit, fold in and cool.

Serving:

Spread the grits evenly over the mousse and garnish with a tiny bit of elderberry wild fruit spread, a sprig of lemon balm and powdered sugar on each.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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