Basil – Curd Mousse with Balsamic – Strawberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 sheets gelatin
- 2 lime (s), the juice from it and the zest
- 50 g powdered suar
- 8 sprigs basil
- 250 g quark, (low-fat quark)
- 200 g cream
- 150 ml balsamic vinegar
- 150 ml red wine
- 90 g suar
- 500 g strawberries
Print Recipe
Pin Recipe Instructions
- For the mousse:
- Soak the gelatine in cold water.
- Heat the lime juice, zest and powdered sugar in a water bath while stirring. Dissolve the dissolved gelatine in it and let it cool down a little.
- Puree the basil together with the quark and the lime gelatin mixture in a tall container. Transfer the mixture to a bowl and carefully fold in the whipped cream. Fill the mousse into portion molds (e.g. yoghurt cups) and leave in a cool place for approx. 3 hours.
- Reduce the balsamic vinegar with sugar and red wine to a third. Then cool down. Cut the strawberries into pieces.
- Briefly dip the mousse in hot water and then turn it out onto a plate. Now drape the strawberries around it and serve with the balsamic reduction!
- This dessert goes well with a rather simpler main course and is the perfect addition to any menu!
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