Airy Strawberry Dessert
This dessert is an airy strawberry mousse, whipped to a tender foam and served under a warm chocolate sauce with yogurt and brandy. The contrast between the light berry mass and the rich dark chocolate makes it a striking finish to a meal.
The technique here is closer to a semifreddo-style mousse: the berry base is first cooked and strained, then stabilized with gelatin and aerated by long whipping with sugar syrup. Lime juice adds a tangy freshness that balances the sweetness and keeps the dessert from being cloying.
A Few Pointers
Frozen strawberries can be replaced with fresh ones or other berries such as raspberries or cherries. The gelatin must dissolve completely: if granules remain, gently warm the mixture, but never bring it to a boil, or it will lose its gelling power. Whip the base for a good while, since it’s the air that makes the mousse light. For the sauce, use chocolate of at least 70% cacao so the bitterness balances the sweet foam. The brandy can be skipped if you prefer.
To remove the set mousse easily, line the tray with plastic wrap with an overhang on the edges. Serve chilled with fresh berries; it keeps in the refrigerator for up to a day.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Cover the strawberries with cold water and bring to a boil over low heat. As soon as it boils, remove from the heat and cool at room temperature, letting it steep for 20 minutes. Then pass it through a fine sieve and refrigerate for at least 30 minutes. The base for the dessert is ready.
Soak the gelatin in half of the strawberry base for 50 minutes. If the gelatin hasn't fully dissolved, warm the mixture slightly without bringing it to a boil, then cool again.
Add the lime juice to the remaining base. Then combine both parts of the base and whip with a mixer for 7 to 10 minutes, pouring in the sugar syrup in a thin stream. When the mass turns into a thick, airy foam, divide it into individual molds or a wide tray. Refrigerate so the dessert sets, for 10 to 15 minutes.
For the sauce, break the chocolate bar into random pieces. Place it in a bowl, add the cream, and hold over a water bath until the chocolate melts completely. Then cool slightly (to 40 C), stir in the yogurt and brandy, and mix well with a whisk.
Cut the dessert into portions and arrange on plates, or serve right in the individual molds. Drizzle with the sauce and, if desired, garnish with fresh berries, fruit, or mint leaves.
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