Recipe - Paul Rankins Elderflower Mousse

250 g Mascarpone cheese
200 g Bought custard
125 ml Elderflower cordial; (125 to
175)
200 ml Double cream; lightly
whipped

1 Beat the mascarpone lightly to soften it, then add the custard and whisk
until smooth.

2 Whisk in the cordial and finally the cream, taking great care at this
juncture not to whisk more than is absolutely necessary you don't want to
end up with elderflower cordial butter!

3 Taste and add a little more cordial if you desire, then chill for at
least half an hour before serving.

Converted by MC_Buster.

Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.