Lemon Mousse with Roasted Strawberries, Rioja and Lemon Syrup

Zesty lemon mousse served with butter-fried strawberries and a red wine reduction syrup infused with lemon zest.

Dessert Fruit Gourmet Lemon Strawberries Rioja

Estimated Nutrition

Calories

921.1

kcal / serving

3684.2 kcal total

Carbs

124.7g

per serving

498.8 g total

Fat

38.6g

per serving

154.5 g total

Protein

8.5g

per serving

34.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

for the mousse

Gelatine

soaked in water

100

Caster Sugar

for the strawberries

200

Caster Sugar

for the syrup

Dairy

piece

Egg

free-range, yolks only for step 1

300

Double Cream

whipped to soft peaks

piece

Egg

free-range, whites only for step 3

Unsalted Butter

for frying strawberries

Fruits

piece

Lemon

zest and juice only

piece

Strawberry

fresh, stalks removed

piece

Lemon

zest cut into thin strips

Liquids

400

Rioja

red wine

Method

Whisk egg yolks, sugar, lemon zest, and juice until volume doubles.

Whip cream to soft peaks and stir in prepared gelatine.

Fold whipped cream into the lemon yolk mixture.

Whisk egg whites to soft peaks and fold into the mixture.

Divide mousse into small glasses and chill in the refrigerator.

Melt butter and sugar in a pan, toss in strawberries, and set aside.

Boil Rioja in a saucepan until volume is reduced by half.

Add sugar and lemon strips to wine and cook for 10 minutes.

Serve mousse topped with syrup and strawberries.