Rosehip Mousse

For the rosehip mousse, first soak the gelatin in cold water and set aside.

Bring the jam, spices and wine to the boil. Allow to steep briefly, then remove the star anise and cardamom. Allow to cool.

Stir in the yolks one at a time and whisk over a water bath. The mousse should thicken but not begin to boil. When you can stick a wooden spoon in and pull it out, and the mousse sticks to it even when touched, it has reached the right consistency.

Stir in the gelatin until it has dissolved. Place in the refrigerator until the mousse begins to gel.

In the meantime, whip the whipped cream until stiff. Fold into the mixture and refrigerate the rosehip mousse for at least 4 hours.

Preparation Tip:

Serve the rosehip mousse with fresh fruit or ice cream.

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