Ingredients for Mousse De Morangos With Port Wine Sauce
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 3 cups fresh strawberries (2 cups for puree, 1 cup for garnish)
- 3/4 cup sugar
- Lemon Zest
- Lemon Juice
- 1 cup heavy cream
- Whipped Cream
- 1/2 cup port wine
- Orange Zest
- 1 teaspoon vanilla extract
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How to Make Mousse De Morangos With Port Wine Sauce
- In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let it bloom for 5 minutes.
- In a saucepan, gently heat 1/2 cup of strawberry puree (about 1 cup fresh strawberries pureed) with 1/4 cup sugar until the sugar dissolves. Do not boil.
- Remove from heat and stir in the bloomed gelatin until completely dissolved.
- In a separate bowl, beat 1 cup heavy cream until stiff peaks form.
- In another bowl, gently whisk together the remaining 1/2 cup of strawberry puree, 1/4 cup sugar, and 1 teaspoon vanilla extract.
- Fold the strawberry mixture into the whipped cream, then gently fold in the gelatin mixture.
- Pour the mousse into individual serving dishes or a larger bowl. Refrigerate for at least 2 hours, or until set.
- For the Port Wine Sauce: In a small saucepan, combine 1/2 cup port wine, 1/4 cup sugar, and 1 tablespoon strawberry puree. Simmer over low heat for 5-7 minutes, or until slightly thickened.
- Remove from heat and let cool slightly.
- Serve the chilled mousse topped with the warm Port Wine Sauce. Garnish with fresh strawberries if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
80g
Fat
51g
Carbs
8g
