Strawberries and Moroccan Mint

Who doesn't know that from before, from grandma or mother ?! Strawberries are cleaned, cut and sweetened. What is the result? A small remainder of leached strawberries and a lot of sweet juice that contains all of the flavor. The strawberries have become wrinkled and the consistency is more reminiscent of an eraser than fresh and crunchy fruit.

It is precisely for this reason that I have been marinating strawberries differently for years, so that the fruits stay fresh and crisp and juicy, but still have a tasty juice, i.e. marinade.

For this purpose, 300 g strawberries are diced into small cubes and placed in a bowl. I put the other 200 g strawberries in a tall container, add a shot of Cointreau and some powdered sugar (everyone determines the sweetness themselves, we don't like it too sweet and too much sweetness can take away a lot of the fruity taste).

Now puree the strawberries in a tall container with the powdered sugar and the Cointreau very finely and you have the finest marinade, which we then immediately pour over the diced strawberries. Let the whole thing stand a little.

Put some of the quark in a tall container. Pluck the mint leaves and add to the quark. Using the peeler, peel 3 strips of lime peel from a lime thinly and also add to the quark and puree everything very finely. Now put this mixture in a larger bowl.

Now add the remaining quark and stir everything until smooth. Now season to taste with agave juice and mint liqueur or syrup. Now whip the cream until stiff, but please not too stiff, it should be rather creamy and still a little flowing. If you pay attention to this, you can use gelatine, cream stiffener and other chem. Do without additives and the mousse will also be so beautifully solid.

Now fold the cream into the mint quark. First stir in a third of the cream vigorously and then carefully fold in the other 2 thirds. Now pour the mousse into dessert glasses.

Now put the marinated strawberries on the mousse and let sit in the fridge for at least 2 hours. Then garnish and serve.

I chose tender basil leaves as a garnish because basil and strawberries make a harmonious pair. Everyone then plucked the basil a little and poured it over the strawberries, which also went perfectly with the mint taste.