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Viburnum mousse
1 serving
Soften the gelatin (allow to swell) in a small amount of water, then add the rest of the water, mix and bring to a boil. Add sugar, pour the viburnum juice, cool to 35 °, quickly beat until fluffy, pour into molds and cool.
Soften the gelatin (allow to swell) in a small amount of water, then add the rest of the water, mix and bring to a boil. Add sugar, pour the viburnum juice, cool to 35 °, quickly beat until fluffy, pour into molds and cool.
sugar - 200 g, viburnum - 200 g, water - 1 l, gelatin - 30 g
