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Mascarpone Mousse with Strawberries

Guten Appetit

Difficulty: Medium

Servings: 4

Ingredients

Mousse
  • Chilling time: 4–7 hours
  • 3 egg yolks
  • 40g sugar
  • 2 sheets gelatine
  • 300ml cream
  • 100g mascarpone
Strawberries
  • 500g strawberries
  • washed and trimmed
  • 60g brown sugar
  • 50g butter
  • 1 tsp balsamic vinegar
  • Mint leaves

Method

Step 1.

Mix the egg yolk and sugar in a bowl with the whisk. Soak the gelatine thoroughly in cold water.

Step 2.

Bring the cream to the boil in a pan at setting 9. Switch the cooktop off and stir in the egg-sugar mixture until entirely smooth. Squeeze out the gelatine and add to the cream. 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.

Step 3.

Wash the strawberries, pat dry and cut into halves.

Step 4.

Heat the brown sugar in a pan at setting 6 for approximately 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 approximately 2 minutes at setting 8. Stir occasionally.

Step 5.

Layer the mousse and strawberries in serving glasses and garnish with fresh strawberries and mint leaves.

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