John Myers
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Basil Mousse with Prosecco Strawberry Sauce and Panna Cotta with Fresh Raspberries
The perfect basil mousse with prosecco strawberry sauce and panna cotta with fresh raspberries recipe with a picture and simple step-by-step instructions.
Basil mousse
- 40 leaf Basil
- 75 g Powdered sugar
- 250 g Cream curd
- 1 pinch Salt
- 2 Pc. Lime
- 3 Pc. Protein
- 500 g Strawberry
- 100 g Sugar
- 300 ml Sparkling wine
- 3 leaf Gelatin
Panna cotta
- 600 ml Cream
- 60 g Sugar
- 3,5 leaf Gelatin
- 1 Pc. Vanilla pod
Basil mousse
- First, the peel of the limes is rubbed and the juice is pressed. The zest and the juice are heated with about half of the powdered sugar. Then the heated lime-sugar mixture is removed from the stove. After a short time, the gelatine, which has been drawn into cold water for 5 minutes, is stirred in. Cream quark, the lime-sugar mixture and the basil leaves are pureed.
- Beat the three egg whites, adding the remaining powdered sugar and a pinch of salt, until they are frothy, and then carefully fold them into the pureed measure.
- The mousse can then be filled into small bowls (preferably glass because of the optics) and placed in the refrigerator for at least 4 hours. Later, half of the strawberries, the prosecco and the sugar are mashed together. When serving, the mixture is poured onto the finished basil mousse and garnished with the remaining strawberries.
Panna cotta
- Bring the cream, sugar and pulp of a vanilla pod to a boil. In the meantime, the gelatine is placed in cold water for 5 minutes. The cream can be removed from the plate after simmering for about 10 minutes. After a short time, the gelatin is added and dissolved while stirring. Now the panna cotta can be filled into small bowls and placed in the refrigerator for at least 4-5 hours. The fresh raspberries are placed on the panna cotta as a decoration before serving.
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