WHITE WINE MOUSSE
Vitvinsmousse
A dessert for a wedding or a noteable birthday dinner, perhaps?
Serves 4
0.4 cup white wine
4 gelatin sheets = 2 teaspoons powdered gelatin
0.3 cup sugar
1½ tablespoons fresh lemon juice
some grated nutmeg (optional)
3 eggs, separated
1½ teaspoons grated lemon zest
1½ teaspoons vanilla sugar
1/4 teaspoon pickling vinegar, 12%
0.8 cup heavy cream
Decoration:
cocktail cherries
chopped nuts
Soak the gelatin in cold water for 5 to 10 minutes. Put a bowl or pot in a simmering waterbath, pour the wine into it and add the soaked, well-squeezed gelatin sheets. Add sugar, lemon juice, optional nutmeg and egg yolks. Beat until thick and fluffy. Wash and dry the lemon, grate off the zest and add that together with vanilla sugar.
Remove the bowl from the waterbath and put it over a bowl with ice cubes. Beat until the mixture is just about to thicken. Beat the egg whites until stiff and foamy. Add pickling vinegar and remaining sugar, little by little. Turn the egg yolk mixture into the creme, beat the cream and blend that in too.
Pour the mousse into nice serving glasses and store cold for about 2 hours. Decorate with cocktail cherries and chopped nuts shortly before serving.
Enjoy!
Bella
Vitvinsmousse
A dessert for a wedding or a noteable birthday dinner, perhaps?
Serves 4
0.4 cup white wine
4 gelatin sheets = 2 teaspoons powdered gelatin
0.3 cup sugar
1½ tablespoons fresh lemon juice
some grated nutmeg (optional)
3 eggs, separated
1½ teaspoons grated lemon zest
1½ teaspoons vanilla sugar
1/4 teaspoon pickling vinegar, 12%
0.8 cup heavy cream
Decoration:
cocktail cherries
chopped nuts
Soak the gelatin in cold water for 5 to 10 minutes. Put a bowl or pot in a simmering waterbath, pour the wine into it and add the soaked, well-squeezed gelatin sheets. Add sugar, lemon juice, optional nutmeg and egg yolks. Beat until thick and fluffy. Wash and dry the lemon, grate off the zest and add that together with vanilla sugar.
Remove the bowl from the waterbath and put it over a bowl with ice cubes. Beat until the mixture is just about to thicken. Beat the egg whites until stiff and foamy. Add pickling vinegar and remaining sugar, little by little. Turn the egg yolk mixture into the creme, beat the cream and blend that in too.
Pour the mousse into nice serving glasses and store cold for about 2 hours. Decorate with cocktail cherries and chopped nuts shortly before serving.
Enjoy!
Bella
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