John Myers
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Strawberries in Prosecco Jelly with Lemon / Vanilla and Chocolate Mousse
The perfect strawberries in prosecco jelly with lemon / vanilla and chocolate mousse recipe with a picture and simple step-by-step instructions.
Strawberries in Prosecco Jelly
- 300 g Fresh strawberries
- Vanilla caramel sugar from the mill
- 2,5 sheet Gelatin
- 250 ml Prosecco sparkling wine
- 2 tbsp Sugar
Vanilla / lemon mousse
- 125 ml Yogurt
- 2 sheet Gelatin
- 125 ml Cream
- 50 g Icing sugar
- 1 Lemon
- 0,5 Vanilla pod
Chocolate mousse
- 30 ml Espresso
- 1 tbsp Amaretto
- 70 g Bitter chocolate
- 50 g Milk chocolate
- 2 Eggs
- 2 tbsp Vanilla sugar
- 1 sheet Gelatin
- 100 ml Cream
Strawberries in Prosecco Jelly
- Wash, clean and cut the strawberries into small pieces and sprinkle with vanilla caramel sugar. Soak gelatin. Heat 50 ml Prosecco with the sugar and dissolve the gelatine in it. Mix in the rest of the prosecco and fold in the strawberry pieces. Distribute evenly in 6 tall glasses (I used latte glasses). Refrigerate….
Vanilla / lemon mousse
- Soak gelatine. Heat the yoghurt and vanilla pulp and dissolve the gelatin in them. Wash the lemon, peel off the lemon zest, squeeze out the juice. Mix the sugar and lemon and mix well with the gelatin yogurt. Whip the cream until stiff, fold in and spread over the strawberry prosecco jelly. Chill again.
Chocolate mousse
- Soak gelatine. Warm espresso, amaretto and dark chocolate in a water bath and allow to dissolve completely. Stir in gelatine. Mix egg yolks and vanilla sugar until frothy and stir into the chocolate mass. Beat egg white and cream (each) until stiff and fold in. Spread on the lemon-vanilla mousse and chill.
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