Today is the beginning of the new school year in my hometown. I’ve made it a custom to take the first day of school off. This way, I’ve time to finish any unfinished business. Time to get settled. Time for myself. And most importantly, time for blogging. Up next: Cinnamoned apricot mousse on blueberry soup.
Simmer 300 g blueberries until soft. Strain through a fine sieve. If necessary, dilute to 200 ml with water and sweeten with honey. Add 1 tsp cornstarch solved in some water and then add to the blueberry juice. Bring to a simmer to allow to thicken. Allow to cool completely before serving.
Simmer 200 g apricots with 1 tsp vanilla extract and 1 tsp cinnamon until soft. Strain through a fine sieve. Bring to a boil and mix with 2 bloomed gelatine leaves. Mix with 100 g Greek yoghurt and allow to set in the fridge.
Assemble by surrounding a generous dollop mousse with soup. Decorate with cornflower petals, wood-sorrel blossom and blackberry leaves as well as fresh blackberries, blueberries and apricots.