Bilberry mousse, Meadowsweet crumb and Heather flowers
It has been such a busy summer so far. I have paired up the delicious bilberries with a couple of choice Summer flower flavours and a bit of crunch.
Prep: 30 mins
Cook: 10 mins
Bilberry, Meadowsweet, Heather
Ingredients
50g Bilberries
50g Caster sugar
2 leaves of Gelatin
1/2 pint Double cream
1 tsp Heather flowers
50g gluten free plain flour
30g Butter
2 tsp Caster sugar
1 tsp Ground flax seed
1 level tsp Dried Meadowsweet flowers
Method
Mousse (serves 2): Blend 50g bilberries with 50g caster sugar. Soak 2 gelatine leaves. Warm berry puree, add squeezed gelatine and stir. Fold into whipped double cream (1/2 pint). Set in fridge 1 hour. Meadowsweet crumb: rub 50g gluten-free flour and 30g butter to breadcrumbs, mix in 2 tsp sugar, 1 tsp flax seed. Bake at 180C, stirring every 5 mins, for 20-25 mins until golden. When cool add 1 tsp dried meadowsweet flowers. Serve mousse on crumb with fresh bilberries and heather flowers.