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White Wine Mousse

Ingredients
  Eggs 6 , separated
  Sugar 130 Gram
  Gelatin powder 1 Tablespoon, dissolved in 4 tbsp water
  Water 4 Tablespoon (For Dissolving The Gelatin)
  White wine 1 1⁄2 Cup (24 tbs)
  Cream 300 Milliliter, stiffly whipped with a pinch of sodium bicarbonate
  Sodium bicarbonate 1 Pinch (Used For Whipping The Cream)
  Salt 1 Pinch
For decoration
  Marie biscuits/Digestive biscuits 150 Gram, finely crushed (1 Packet)
  Cream 100 Milliliter, stiffly whipped
Directions

MAKING
1. Place egg yolks and sugar in a bowl and beat with an electric beater or wire whisk until thick and double in volume.
2. Add gelatine and beat until well blended.
3. Pour in wine, a little at a time and blend.
4. Semi-set over ice or in the refrigerator, folding every 5-7 minutes with a metal spoon to keep the gelatin well distributed
5. Fold in cream and salt and semi-set again.
6. Whisk egg whites till stiff
7. Fold a spoon of egg whites into mousse to lighten it before gently folding in remaining egg whites.
8. Spoon into a glass bowl of l litre capacity or into individual dessert glasses.
9. Refrigerate to set.

SERVING
10. Sprinkle crushed biscuits on top and pipe whipped cream rosettes to decorate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Occasion: 
Wedding
Drink: 
Wine
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Servings: 
6

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