White Wine Mousse Recipe
Ingredients
| Eggs | 6 , separated | |
| Sugar | 130 Gram | |
| 1 tbsp gelatine powder dissolved in 4 tbsp water | ||
| White wine | 1 1/2 Cup (16 tbs) | |
| 300 ml cream, stiffly whipped with a pinch of sodium bicarbonate | ||
| Salt | 1 Pinch | |
| Decoration | ||
| Digestive Biscuits | 150 Gram, crushed | |
| 100 ml cream, 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.
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.
Chef
