Steps to Prepare Perfect Light and Airy Strawberry Mousse with White Wine

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Super Quick Homemade Light and Airy Strawberry Mousse with White Wine. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Light and Airy Strawberry Mousse with White Wine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Light and Airy Strawberry Mousse with White Wine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook Light and Airy Strawberry Mousse with White Wine using 7 ingredients and 8 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Take to make Light and Airy Strawberry Mousse with White Wine:

1. 300 grams Strawberries
2. 90 to 100 grams Sugar
3. 10 grams Lemon juice
4. 10 grams Kirsch
5. 10 grams ●Powdered gelatin
6. 50 grams ●White wine
7. 150 grams Heavy cream

Instructions to make to make Light and Airy Strawberry Mousse with White Wine

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.

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