Rye Bread Mousse with Saffron Pears and Stewed Elderberries

Rye Bread Mousse

125 g Milk

½ Vanilla Pod

100 g Rye Bread

20 g Cherry Brandy

3 Egg Yolks

75 g Sugar

2 Sheets of Gelatine

40 g White Wine

300 g Cream

　

1. Boil the milk with the vanilla pod. Remove the vanilla and pour the milk over the cubed rye bread. Leave to soak and mix well.

2. Whisk the egg yolks, sugar and cherry brandy until fluffy, then mix in the rye bread.

3. Put the gelatine in cold water. Squeeze it out and dissolve it in warm white wine. Mix into the rye bread and leave to chill

4. Before the mixture sets, add the cream and leave for three hours in the fridge.

　

Saffron Pears

4 Pears

100 g Sugar

5 dl White Wine

1 pinch Safran

1. Peel the pears and cut out balls with a melon scoop.

2. Boil the pear balls with sugar and saffron. Keep them immersed at all times.

3. Remove the pears and reduce the liquid to around 20cl. Put the pear back in and leave to cool.

　

Stewed Ederberries

100 g Sugar

5 cl Water

375 g Elderberries

10 g Custard powder

½ Lemon, zest and juice

1. Boil the sugar and water.

2. Add the elderberries and boil until soft.

3 Bind with the custard powder

4. Add the lemon and leave to cool.

Decoration:

Mint leaves

Pear brandy and advocaat

This recipe comes to us courtesy of chef Heinz Rufibach from "Le Gourmet" restaurant in Zermatt, Switzerland.