Riesling Mousse
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 ml white wine, (Riesling)
- 60 g suar
- 1 tablespoon, leveled lemon peel, grated
- 4 egg yolks
- 2 sheets gelatin, white
- 400 ml whipped cream
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Beat the Riesling with sugar, lemon zest and egg yolks in a bowl over a water bath for 10-15 minutes until thick. Soak the gelatine in plenty of cold water. Beat the cream with the salt until stiff and put in a cool place.
- Strain the wine cream through a sieve into a bowl. Dissolve the squeezed gelatine in it and stir in well. Chill the cream until it starts to gel. Then fold in the cream, first a third, then the rest. Pour the cream into a large glass bowl or into 4 dessert glasses and refrigerate for at least 3 hours to set.
- Serve with berry compote.
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