Rye Bread Mousse with Saffron Pears and Stewed Elderberries | Euromaxx a la carte

  • 10 years ago
How to turn a very basic ingredient into a refined dessert

This recipe comes to us courtesy of chef Heinz Rufibach from "Le Gourmet" restaurant in Zermatt, Switzerland.

Read the recipe at http://www.dw.de/rye-bread-mousse-with-saffron-pears-and-stewed-elderberries/a-17424911