Yoghurt flower mousse

Ingredients

Directions

1. 1

   Wash lemon hot, rub dry. Grate the peel thinly. Halve lemon and squeeze 1 tablespoon of juice. Wash herbs, shake dry. Pluck leaves from the stalks and chop. Cut chives into fine rolls.

2. 2

   Wash the horned violet flowers, shake dry and chop, except for something to garnish. Stir Qimiq until smooth, then stir in yoghurt, lemon zest, herbs and chopped flowers. Season to taste with salt, pepper, sugar and lemon juice. Whip the cream until stiff and fold in. Pour into two moulds (each containing 300 ml) and chill for at least 2-3 hours. Wash the remaining blossoms and shake dry. Clean the salad, wash and shake dry. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Turn out the mousse and arrange on a plate with some vinaigrette.

3. 3

   Wash the remaining blossoms and shake dry. Clean the salad, wash and shake dry. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Turn out the mousse and arrange on a plate with some vinaigrette. Garnish with flowers. Add salad with remaining flowers and vinaigrette

4. 4

   2 hours waiting time