Yoghurt and Elderflower Mousse with Gooseberry Compote and Lemon Almond Biscuits
Yoghurt and elderflower mousse
2 leaves gelatine
200ml whole milk
90g sugar
150ml cream
25ml elderflower cordial
250g Greek style yoghurt
Soak the gelatine in cold water for 10 minutes.
Place the milk, sugar and cream in a pan and bring to a simmer until sugar has dissolved. Add the gelatine leaves and remove from heat. Add the cordial and cool. Fold in the yoghurt and pour into glasses or bowls and allow to set in the fridge.
Gooseberry compote
200g gooseberries, topped and tailed
100g sugar
Place in a pan and cook to a thick syrupy mixture and cool.
Lemon almond biscuits
125g soft butter
50g castor sugar
Zest 1 lemon
100g plain flour
25g ground almonds
60g cornflour
Beat the butter and sugar until pale and fluffy. Mix in the lemon zest, flour, almonds and cornflour to a dough, wrap in cling and chill for 30 minutes.
Line 2 baking trays with parchment paper and set oven to 160°c.
Roll the dough out to about ½ cm thick and cut into desired shapes.
Place on tray and bake for about 20 minutes or until golden.
Cool on a wire rack.
Top the yoghurt mousse with the compote and serve the biscuits on the side.
