White Wine Mousse
Here is a delightful and delicate mousse made especially to go with our 2016 Chenin Blanc.
It appears here courtesy of Tony and Lisa Geer, husband and wife owners and chefs of The Ledford House Restaurant, located on an ocean bluff in Albion with a panoramic view of the Mendocino coast.
1 1/2 TBS gelatin
1 cup Husch Chenin Blanc
1 cup sugar
2 cup heavy cream
Sprinkle gelatin over 1/2 cup of wine and let it soak for 10 minutes. Separate the eggs. Combine sugar, remaining wine and egg yolks in a double-boiler and cook, whisking constantly until thick enough to coat the back of a spoon, about 10 minutes. Whisk in gelatin and incorporate completely. Cool to room temperature. Beat cream until stiff. Beat the egg whites to firm peaks. Fold the cream and egg whites alternately into wine mixture.
Fill wineglasses and chill for about four hours. Makes 8 servings.