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