Rysait Y Mis

	*Mousse of Welsh Yogurt, infused with Elderberry Mead wrapped in a ribbon of Chocolate finished with Black Mountain Liqueur and Sugar Spring.*

	*Ingredients:*

	For the Mousse ½ Pint of Whipping Cream - ¼ Pint of Yogurt - Brambley Liqueur - 3 oz Sugar - 4 Leaves of Gelatin

	Chocolate 4 oz Dark Chocolate

	Sauce Elderberry Mead bound with Welsh Honey

	Sugar Springs 9 oz of Sugar - 3 ½ oz Hot Water - 3 ½ oz Glucose

	*Method:*

	For the Mousse Whip up cream, heat up liqueur and soak gelatin and sugar, then mix through yogurt, fold in the whipping cream.

	For the Chocolate Melt the chocolate and spread on a cool flat surface, then mould, let to cool and work into desired shape.

	For the Sauce Heat up the elderberry mead and bind with Welsh honey.

	For the Springs Place sugar water and glucose in pan. Cook until golden brown. Cool and do sugar spring using a steel and fork

	To Present Pipe chocolate on to plate. Place mousse wrapped in chocolate in centre. Drizzle with sauce. Garnish with sugar springs, mint and elderberry's. Serve.

| Man Cychwyn | | Amdanon Ni | | Newyddion | | Taith | | Cyswllt |