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!