Strawberries In Champagne Gelatin With Elderflower Mousse And Strawberry Foam
Ingrediënten
Ingredients for12 Servings
- 10.5 oz 300 g Strawberries
- 1⅔ cups 400 ml Sparkling wine (preferably chardonnay)
- ⅔ cup 150 ml Apple juice
- 3 tbsp 4 cl lemon juice
- ⅓ cup 80 g Granulated sugar
- 5 Sheets gelatin
- Strawberry foam
For the Elderflower Mousse
- 1⅔ cups 400 ml Elderflower juice , or use ready-made juice
- 4 Sheets gelatin
- ½ cup 120 ml Whipped cream
- 2 Egg whites
- ¼ cup 50 g Granulated sugar
Instructies
- Wash and quarter the strawberries.
- Bring the sparkling wine to boil with apple juice, lemon juice, and granulated sugar and then remove from heat.
- Add cold water to the gelatin, remove excess and dissolve the gelatin in the still warm wine mixture.
- Cool, letting the liquid almost gel.
- Put the quartered strawberries in wide glasses (whisky tumblers work best) and cover with the still liquid gelatin.
- Chill for 1 hour.
- For the mousse, add water to the gelatin, remove excess water, and dissolve in a bit of elderflower juice in a double boiler.
- Stir into the rest of the elderflower juice.
- Stir in a mixing bowl over ice until the liquid begins to gel.
- Fold in the whipped cream.
- Beat the egg whites, add granulated sugar, and beat to stiff peaks.
- Fold in.
- Add the mousse on top of the solid gelatin and chill again.
- Prepare the strawberry foam according to the recipe and foam on top of the mousse with a whipped cream dispenser.
Notes / Tips / Wine Advice:
Garnish Recommendation: strawberries with stems and mint
