Mousse De Morangos with Port Wine Sauce
Indulge in the elegant flavors of Mousse De Morangos with Port Wine Sauce, a luxurious dessert that marries the natural sweetness of fresh strawberries with the deep, velvety richness of Port wine. This silky strawberry mousse is light and airy, crafted with whipped cream, perfectly beaten egg whites, and a hint of gelatin for the ideal texture. Topped with a glossy Port wine sauce infused with butter and thickened to perfection, it offers a bold contrast to the mousse's fruity freshness. With a prep time of just 40 minutes (plus chilling), this stunning treat is perfect for dinner parties, holiday celebrations, or any occasion that calls for a touch of decadence. Serve it elegantly in individual glasses, adorned with fresh strawberry slices for an unforgettable dessert experience. Keywords: strawberry mousse, Port wine sauce, elegant dessert, mousse recipe, fruit dessert.
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Ingredients
- 500 grams Fresh strawberries
- 100 grams Granulated sugar
- 250 ml Heavy cream
- 3 sheets Gelatin sheets
- 50 ml Cold water
- 3 large Egg whites
- 1 pinch Salt
- 150 ml Port wine
- 20 grams Unsalted butter
- 1 teaspoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Directions
Step 1
Wash and hull the strawberries. Reserve a handful for garnish, and puree the remaining strawberries in a blender or food processor until smooth.
Step 2
In a medium saucepan, combine the strawberry puree and half of the granulated sugar (50 grams). Heat the mixture over medium heat for 3-5 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and let cool slightly.
Step 3
Soak the gelatin sheets in cold water for 5 minutes, or until softened. Squeeze out any excess water and stir the softened gelatin into the warm strawberry mixture until fully dissolved. Set aside to cool to room temperature.
Step 4
In a large mixing bowl, whip the heavy cream until soft peaks form. Gently fold the cooled strawberry mixture into the whipped cream until combined.
Step 5
In another bowl, beat the egg whites with the pinch of salt until frothy. Gradually add the remaining granulated sugar (50 grams) and continue to whip until stiff peaks form.
Step 6
Using a spatula, carefully fold the egg whites into the strawberry and cream mixture in three additions, maintaining as much airiness as possible.
Step 7
Spoon the mousse into individual serving glasses or bowls. Refrigerate for at least 4 hours, or until set.
Step 8
To make the Port wine sauce, combine the Port wine and unsalted butter in a small saucepan over medium heat. Bring to a gentle simmer.
Step 9
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a smooth slurry. Gradually whisk the slurry into the simmering Port wine. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and let cool to room temperature.
Step 10
Before serving, drizzle the Port wine sauce over the chilled strawberry mousse and garnish with the reserved strawberries. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1209.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1899.5 |
| Total Fat 102.0g | 0% |
| Saturated Fat 60.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 294.3mg | 0% |
| Sodium 451.2mg | 0% |
| Total Carbohydrate 165.9g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 147.8g | |
| Protein 20.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 106.7mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 1219.8mg | 0% |
Source of Calories