This is a print preview of "Strawberry & Spumante Mousse copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati" recipe.

Strawberry & Spumante Mousse copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
by maria liberati

Strawberry & Spumante Mousse copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Rating: 4/5
Avg. 4/5 2 votes
  Italy Italian
  Servings: 4

Ingredients

  • 1/2 cup Spumante
  • 3 eggs
  • 1/4 cup sugar
  • 2 tablspoons powdered sugar
  • 1/2 tsp vanilla
  • 1 tablspoon cornstarch
  • 2 tablespoons of cream
  • 8 ounces amaretti cookies
  • juice of one fresh orange

Directions

  1. Place Spumante in a saucepan and bring to a boil. Beat eggs,vanilla, corn starch with granulated sugar in a bowl . With wooden spoon, gently fold in hot spumante.
  2. Blend until creamy and smooth.
  3. Place mixture into a saucepan and beat over low heat, stirring. Mixture should thicken while stirring. Remove from heat just before boiling.
  4. Sieve cream through a cheesecloth and let cool. Place plastic wrap on top of cream to avoid forming a skin.
  5. Prepare strawberry mixture by washing and hulling strawberries. Cut strawberries into small pieces. Place cut strawberries and orange juice into a saucepan and let boil for 2-3 minutes. Remove from heat and let cool. Place in food processor with pinch of powdered sugar and blend.
  6. Whip cream till firm and fold with wooden spoon into the spumante cream (already cooled). Divide into 4 dessert or spumante glasses-first a layer of crushed amaretti, then strawberry compost then top with spumante cream. Repeat, ending with spumante cream on top and garnish with fresh mint leaf.