Summary

Ingredients

For the mousse:

• 200 g couverture, white
• 2 egg (s)
• 1 teaspoon sugar
• 2 ½ sheets gelatine
• 6 tablespoon liqueur 43
• 400 g cream

For the sauce:

• 250 g strawberries, fresh or frozen
• 100 ml grape juice, cranberry juice or other red juice
• 2 teaspoons sugar

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Instructions

1. Melt the couverture in a water bath. Make sure that the water is not too hot, you should still be able to put a finger into it.
2. Soak the gelatin. Whip the cream very stiff and chill.
3. Briefly beat the eggs with the sugar on a separate hot water bath with the hand mixer, then remove and beat for about 10 minutes more until frothy. Now stir in the melted couverture. Heat the liqueur, dissolve the gelatine in it and then stir it quickly into the egg foam mixture. Finally fold in the whipped cream and chill the mousse for at least 4 hours.
4. For the strawberry sauce, puree the strawberries with sugar and juice.