Mousse De Morangos With Port Wine Sauce

Submitted by momaphet

"What tastes better than a fresh fruity dessert? One that has Port Wine on top is the answer. This recipe come from the Two Azorean Chicks food blog. You need to allow time for cooling the gelatin and the for the mousse to chill before serving. Serving size depends on you :)"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 2 teaspoons gelatin powder
• 1 tablespoon water
• 8 ounces strawberries, pureed (save a couple strawberries to slice)
• 1⁄4 cup sugar
• 1⁄2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3⁄4 cup heavy cream, VERY COLD
• whipped cream, Lightly sweeten for topping

• Port Wine Reduction

• 1 cup port wine
• 1 teaspoon lemon zest
• 1 teaspoon orange zest

directions

1. Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).
2. In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.
3. Add the gelatin and stir until it is completely melted. Let cool to room temperature. This is VERY important, it will melt the next step if you don't.
4. In the meantime, whip the heavy cream to soft peaks. Once the strawberries are at the right temperature, carefully fold the whipped cream into the fruit mixture.
5. Pop a few sliced strawberries into your bowls. Pour mousse into bowls and chill for at least 4 hours. Serve with whip cream placed on top and drizzle with port wine reduction.
6. PORT WINE REDUCTION.
7. Combine the port wine and zests together in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer to reduce the mixture to 1/4 cup and is about the consistency of syrup, 25 to30 minutes.

Reviews

[Linky]

Very yummy, I just don't know why the gelatin was needed. Also, wasn't sure what to do the lemon zest and lemon juice so just added to strawberries. Port reduction got a little over reduced (electric stove or my ineptitude??) but added a nice citrusy note! Thanks for posting! CQ2016 IHPi