Red Wine Mousse with White Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g chocolate, white
- 125 g suar
- 0.5 ½ pack flavor (lemon peel flavor)
- 2 egg yolks
- 2 egg (s)
- 350 ml red wine (preferably Cabernet Sauvignon)
- 6 sheets gelatin, red
- 250 ml cream
- Fruit according to season and choice
- Mint to decorate
Print Recipe
Pin Recipe Instructions
- Melt the chocolate in a double boiler. Whip the sugar, eggs, egg yolk and lemon peel flavor in a water bath until white. Now stir the melted chocolate gradually into the egg and sugar mixture - still in a water bath. Prepare the red gelatine according to the instructions on the packet. Add and then take the whole thing out of the hot water bath.
- Transfer the cream to a large bowl and slowly stir in the red wine. Put the now fairly liquid cream in the refrigerator for 1-2 hours. When it starts to set, whip the cream until stiff and fold in gently. With a funnel, the mass is now filled into 6 dessert glasses (I use martini glasses so that you have an order of magnitude).
- The red wine mouse now has to stand cold for another 3-4 hours (also overnight if possible). Grate curls from the remaining chocolate with a peeler and sprinkle over the mousse.
- Decorate and serve with fruit of the season and your choice (e.g. berries, physalis, etc.) and mint.
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