Light and Airy Strawberry Mousse with White Wine

1. 1

   Sprinkle powdered gelatin into the white wine to soften.

2. 2

   When the gelatin has soaked up the liquid and has softened, dissolve in wine over hot water or on top of a double boiler.

3. 3

   Take the hulls off the strawberries.

4. 4

   Put the strawberries, sugar, lemon juice and kirsch in a blender or food processor and puree.

5. 5

   Add the dissolved gelatin and blend again.

6. 6

   When it has been incorporated, it's done.

7. 7

   Transfer the puree to a bowl.

8. 8

   Immerse the bottom of the bowl in ice water while mixing.

9. 9

   Cool the puree until thickened.

10. 10

    Whip the cream, until it forms soft peaks.

11. 11

    Add strawberry puree to the bowl with the whipped cream and stir until evenly mixed.

12. 12

    Pour into the mold of your choice, chill until set and it's done.

13. 13

    When removing the mousse from the mold, wrap the mold in a heated towel to slightly loosen, then invert onto a plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.