Basil – Curd Mousse with Balsamic – Strawberries

Summary

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

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Instructions

1. For the mousse:
2. Soak the gelatine in cold water.
3. 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.
4. 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.
5. Reduce the balsamic vinegar with sugar and red wine to a third. Then cool down. Cut the strawberries into pieces.
6. 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!
7. This dessert goes well with a rather simpler main course and is the perfect addition to any menu!