Syrup: The sugar is dissolved in the water and boiled until completely dissolved. Then add the freshly collected woodruff leaves (mass of your choice), let everything bubble together from new and then cool. Then you pass the woodruff syrup through a sieve and you can keep it in a sealed jar in the refrigerator.
Foam:
The two egg whites are beaten together with 50 g sugar until stiff, likewise the whipped cream is beaten then both are put to cool. Soak the gelatine leaves in cold water. Heat the syrup and dissolve the gelatine, which has been soaked and softened in the meantime. Mix the prepared woodruff syrup with the fresh cream, then carefully add the whipped cream, the snow and the finely chopped woodruff leaves. Finally, pour the woodruff mousse into small ramekins or baking dishes and let it cool down to make it fallable.
To serve, turn it out onto a suitable plate and garnish with strawberries, for example.
Ulf Wachsmuth, head chef at Landhaus Schulze, Herzberg.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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