Mix the egg yolk and sugar in a bowl with the whisk. Soak the gelatine thoroughly in cold water.
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.
Wash the strawberries, pat dry and cut into halves.
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.
Layer the mousse and strawberries in serving glasses and garnish with fresh strawberries and mint leaves.
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