Strawberry Mousse with Balsamic Vinegar
- 1 lb strawberries , with the stems removed
- 1 oz gelatin sheets
- 1 ½ lb whipping cream , fresh
- 10 leaves of mint , fresh
- 3 oz confectioners sugar
- few drops of Balsamic Vinegar of Modena
After cleaning and slicing the strawberries, place them in a blender and puree. Meanwhile, prepare the gelatin using a bowl of warm water and food gelatin (approx 1 oz of gelatin for 1.3 pounds of warm water).
While the gelatin soaks, heat 1/3 of the strawberry puree over medium heat. When it begins to simmer, add the gelatin. Allow it to completely melt, and then add the rest of the puree.
When the Strawberry mixture is done, allow it to cool down. Whip the cream and then mix it with the puree. Fill single serve molds and refrigerate for no less than one day.
Prepare the mousse in advance,as the molds need to refrigerate for at least one day.
To serve, add slices of strawberries, mint leaves and a few drops of Traditional Balsamic Vinegar of Modena.