User Manual

Desserts and sweet dishes 73
MOUSSE:
CHILLING TIME: 4-7 HOURS
3 egg yolks, 50 g
40 g sugar
2 sheets gelatine
300 ml cream
100 g mascarpone
STRAWBERRIES:
500 g strawberries,
washed and trimmed
60 g brown sugar
50 g butter
1 tsp balsamic vinegar
Mint leaves
Per serving
603 kcal, 35 g carbs, 49 g fat,
6 g protein
PREPARATION
1. Mix the egg yolk and sugar in a bowl with the whisk.
Soak the gelatine thoroughly in cold water.
2. Bring the cream to the boil in a pan at setting 9.
Switch the hob off and stir in the egg-sugar mixture until
entirely smooth. Squeeze out the gelatine and add to the
creme. Stir the mascarpone in with the whisk. Leave the
mousse to cool at room temperature for 1 hour.
Then chill for 4-6 hours in the refrigerator.
3. Wash the strawberries, pat dry and cut into quarters.
4. Heat the brown sugar in a pan at setting 6 for
approx. 3 minutes, stirring occasionally. At the same
setting add flakes of butter and balsamic vinegar within
½ minute, stirring constantly. Then add the strawberries
and heat for approx. 2 minutes at setting 8.
Stir occasionally.
5. Arrange the strawberries on the mousse and garnish
with mint leaves.