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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
Basil – Curd Mousse with Balsamic – Strawberries
Basil – Curd Mousse with Balsamic – Strawberries

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!
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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