Light and Airy Strawberry Mousse with White Wine

Name: Light and Airy Strawberry Mousse with White Wine
Cuisine: American
Ingredients: 300 grams Strawberries; 90 to 100 grams Sugar; 10 grams Lemon juice; 10 grams Kirsch; 10 grams ●Powdered gelatin; 50 grams ●White wine; 150 grams Heavy cream

cookpad.japan @cookpad_jp

This is part of my seasonal strawberry repertoire.

I used 95 g of sugar this time, but you should adjust the amount of sugar depending on how sweet the strawberries are.
If you want to remove the mousse from the mold, wet the mold before adding the mousse mixture, or oil lightly. This makes it easier to remove. For one 16 cm [6.3 in] kugelhopf, or 6-7 cups. Recipe by La Land

This is part of my seasonal strawberry repertoire.

cookpad.japan @cookpad_jp

This is part of my seasonal strawberry repertoire.

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Ingredients

300 gramsStrawberries
90to 100 grams Sugar
10 gramsLemon juice
10 gramsKirsch
10 grams●Powdered gelatin
50 grams●White wine
150 gramsHeavy cream

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Steps

1

Sprinkle powdered gelatin into the white wine to soften. When the gelatin has soaked up the liquid and has softened, dissolve in wine over hot water or on top of a double boiler.
2

Take the hulls off the strawberries. Put the strawberries, sugar, lemon juice and kirsch in a blender or food processor and purée.
3

Add the dissolved gelatin and blend again. When it has been incorporated, it's done.
4

Transfer the purée to a bowl. Immerse the bottom of the bowl in ice water while mixing. Cool the purée until thickened.
5

Whip the cream, until it forms soft peaks.
6

Add strawberry purée to the bowl with the whipped cream and stir until evenly mixed.
7

Pour into the mold of your choice, chill until set and it's done.
8

When removing the mousse from the mold, wrap the mold in a heated towel to slightly loosen, then invert onto a plate.