Ingredients

• 500 ml 35% Cream (heavy whipping cream)
• 100 g Sugar
• 2 tbsp Fresh spruce tips (or thawed)
• 3 leaves Gelatin leaves
• 50 ml Pure cranberry juice
• 50 g Fresh cranberries
• 150 g Fresh or frozen sea buckthorn berries
• 50 g Sugar (for coulis)
• 2 tbsp Water
• 60 ml Pure maple syrup
• 30 g Unsalted butter, melted
• 1 large Egg white
• 30 g All-purpose flour

Instructions

1. 1

   For the mousse: Soak gelatin leaves in cold water for 5-7 minutes. In a small saucepan, heat half of the cream (250 ml) with sugar and spruce tips. Let infuse over low heat for 10 minutes without boiling. Remove from heat, remove spruce tips (or strain for a smoother texture if desired), and stir in squeezed gelatin until fully dissolved.

2. 2

   Add pure cranberry juice to the infused cream. Let the mixture cool until lukewarm but not yet set. Finely chop fresh cranberries and set aside.

3. 3

   Whip the remaining cream (250 ml) until firm peaks form. Gently fold the cooled, infused cream into the whipped cream in three additions, then add the chopped cranberries. Pour the mousse into verrines or individual molds and refrigerate for at least 4 hours, ideally overnight, to set properly.

4. 4

   For the sea buckthorn coulis: In a small saucepan, combine sea buckthorn berries, sugar (50g), and water. Bring to a boil, then reduce heat and simmer for 5-7 minutes, until berries are tender. Pass the mixture through a fine-mesh sieve to remove seeds and obtain a smooth coulis. Let cool completely.

5. 5

   For the maple tuiles: Preheat oven to 160°C (325°F). In a bowl, whisk egg white, maple syrup, melted butter, and flour until a homogeneous batter is formed. Drop small spoonfuls of batter onto a baking sheet lined with parchment paper, spreading them very thinly with the back of a spoon to form discs about 5-7 cm in diameter.

6. 6

   Bake tuiles for 8-12 minutes, or until golden brown at the edges. Watch carefully as they burn quickly. Immediately upon removal from the oven, if desired, gently roll them around a rolling pin or fold them to give them a curved shape (be careful, they are fragile and cool quickly). Let cool completely on a wire rack.

7. 7

   Assembly: To serve, spoon a generous amount of sea buckthorn coulis over each mousse and garnish with one or two maple tuiles. A few fresh cranberries or spruce tips can be added for decoration.