Basil – quark mousse with balsamic – strawberries

Ingredients for 4 servings:

• 3 sheets of gelatin
• 2 limes, the juice and the peel
• 50 g powdered sugar
• 8 sprigs of basil
• 250 g quark (low-fat quark)
• 200 g cream
• 150 ml balsamic vinegar
• 150 ml red wine
• 90 g sugar
• 500 g strawberries

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

unusual dessert

For the mousse: Soak the gelatin in cold water. Heat the lime juice, zest, and icing sugar in a double boiler while stirring. Dissolve the dissolved gelatin in the water and let it cool slightly. Puree the basil, quark, and lime-gelatin mixture in a tall container. Transfer the mixture to a bowl and carefully fold in the stiffly whipped cream. Pour the mousse into serving dishes (e.g., yogurt cups) and chill for about 3 hours. Boil down the balsamic vinegar, sugar, and red wine until reduced by one-third. Then cool. Cut the strawberries into pieces. Briefly dip the mousse in the hot water and then turn out onto plates. Arrange the strawberries around the mousse and serve with the balsamic reduction! This dessert goes perfectly with a simpler main course and is the perfect finishing touch to any meal!