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Enoè Piccinini's Strawberry Mousse


Serves 4
¾ cup milk (177ml)
¾ cup heavy cream (177ml)
¼ cup confectioners' sugar (57g)
1 tsp vanilla extract
1½ tsp plain gelatin

Strawberry Sauce:
2 Tbsp granulated sugar
2 Tbsp Sapore di Modena
4 cups fresh ripe strawberries (900g), hulled and sliced



In a large saucepan, combine the milk, confectioners' sugar, vanilla, and gelatin, stirring until the gelatin is dissolved. Cook over medium heat until bubbles start to form around the edges of the pan. Remove from heat and allow to cool.
In a medium saucepan, combine the strawberries, granulated sugar, and "Sapore di Modena". Cook over medium heat for 10 minutes, stirring occasionally. Let cool to room temperature.
Fold half the strawberry sauce into the cooled milk mixture. Refrigerate the remaining sauce until ready to serve. In a deep bowl, whip the cream until soft peaks form. Fold the whipped cream into the strawberry milk mixture. Pour in a 4 cup (1liter) dessert mold and let refrigerate for at least 3 hours, or until firm. When ready to serve, take the mousse out of the mold by momentarily dipping the mold into warm water. Invert onto a serving platter. Serve the remaining strawberry sauce on the side.