White Wine Mousse Recipe

White Wine Mousse picture


Preparation Time30 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Eggs6 , separated
 Sugar130 Gram
 Gelatin powder1 Tablespoon, dissolved in 4 tbsp water
 Water4 Tablespoon (For Dissolving The Gelatin)
 White wine1 1⁄2 Cup (24 tbs)
 Cream300 Milliliter, stiffly whipped with a pinch of sodium bicarbonate
 Sodium bicarbonate1 Pinch (Used For Whipping The Cream)
 Salt1 Pinch
For decoration
 Marie biscuits/Digestive biscuits150 Gram, finely crushed (1 Packet)
 Cream100 Milliliter, stiffly whipped

Nutrition Facts

Serving size

Calories 564 Calories from Fat 102

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 216.2 mg

Sodium 272.9 mg11.4%

Total Carbohydrates 93 g31%

Dietary Fiber 0 g

Sugars 46.1 g

Protein 13 g25.2%

Vitamin A 7.2% Vitamin C

Calcium 17.5% Iron 6.2%

*Based on a 2000 Calorie diet


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.

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