Strawberry Sour Cream Mousse with Chervil Salad

For the strawberry and sour cream mousse with chervil salad, pluck the chervil and season with grape seed oil, lemon juice and a little refining sugar.

Instead of the läuterzucker you can also use a teaspoon of honey mixed with 1 tablespoon of water. However, since the chervil needs some liquid to develop its full flavor, lauter sugar is recommended.

Mix sour cream, sugar and lemon zest, do not beat the whipped cream too hard. Soak gelatin in cold water and warm it up while stirring constantly with the Grand Manier, make sure the gelatin does not boil.

Let cool to room temperature and stir into the sour cream. Then fold in the whipped cream, pour into cups or glasses and chill in the refrigerator for at least 2 hours.

Remove the stalk from the strawberries and mash them in a bowl with a fork, add powdered sugar and lemon juice to taste.

When the strawberry sour cream mousse is firm, spread the crushed strawberries on top and then garnish with the marinated chervil.

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