Dumplings of Strawberry Mousse on Cold Riesling Foam

Separate egg yolks and egg whites, whip whipped cream until stiff, whip egg whites until stiff.

Soak gelatine in cold water, squeeze juice of one lemon.

Rinse 6 strawberries, dry and halve, strain through a fine sieve, quarter the remaining two strawberries.

Beat the egg yolks with the sugar until creamy, melt the well squeezed gelatine in the warmed white wine and add.

Fold in the whipped cream, followed by the beaten egg whites and strawberries.

Pour the mixture into a bowl and leave to cool for about 4 hours.

Arrange the cold Riesling mousse on soup plates.

With a hot spoon cut out beautiful dumplings from the strawberry mousse and place them on the foam. Add strawberry quarters and place a mint leaf on top.

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