Strawberry mousse and Barbera wine jelly on a rice pudding base
Discover Piedmontese tradition at the Locanda del Sant'Uffizio restaurant
Ingredients for six persons:
For the mousse:
- ripe strawberries 230 g
- sugar 75 g
- sheets of isinglass 1 e 1/2
- cream 380 g
- juice of ½ lemon
For the wine jelly:
- Barbera wine 130 g
- sugar 25 g
- water 25 g
- sheet of isinglass n.1
- peel of one lemon (yellow part only)
For the rice pudding base:
- milk 750 g
- sugar 100 g
- stick vanilla 1/2
- Balilla rice 100 g
Procedure:
Heat the milk, the sugar and the vanilla stick. When the milk reaches the boiling point, add the rice and continue to cook over low heat until nearly dry. With the cooked rice, make a base 6-7 mm thick in the bottom of a single-portion mould about 5 cm in diameter and chill.
Make the mousse by thoroughly blending the strawberries with the sugar and the lemon juice; divide the strawberry mixture in half and bring part of it to 39°C, dissolve the isinglass in it, previously softened in water, and add the rest of the mixture. Whip the cream and stir in the strawberry mixture. Fill the moulds with the mousse, leaving a space of about ½ centimetre at the top for the jelly. Put the wine, the sugar, the water and the lemon peel in a small pan and bring to a boil; remove from the burner and add the isinglass. Cool and pour over the mousse.
To serve the mousse, place in the centre of a plate and decorate as desired.