Boil the water, apple juice, wine and lemon slices, pour over the elderflowers and infuse for 6-12 hours with the lid closed and cooled., sieve and measure out 250 ml (based on 4 servings).
Mix mascarpone, yogurt, low-fat quark, honey and vanilla until smooth. Whip whipped cream until stiff. Rinse the portion molds after they have cooled down.
Bring agar-agar to a boil with the wine-juice mixture until dissolved and quickly stir into the curd mixture, stirring throughout. Fold in whipped cream as soon as the mixture starts to set a little. Pour into ramekins and refrigerate for a few hours.
Cut the strawberries into halves or quarters, mix with honey and leave for half an hour.
Place the moulds briefly in hot water, turn the mousse out onto a serving plate, arrange the strawberries around it and garnish with lemon balm and fresh elderflowers.
Tip: Use creamy natural yogurt for an even finer result!
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