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Mixed Berries in Spiced Cabernet Soup with Bitter Chocolate Mousse

Mixed Berries in Spiced Cabernet Soup with Bitter Chocolate Mousse
Serves 4
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For the spiced red berry soup with Cabernet wine
  1. 2 cups Casillero del Diablo Cabernet Sauvignon
  2. ¾ cup granulated sugar
  3. 1 teaspoon vanilla extract (or fresh pod, scraped)
  4. 4 cardamom pods
  5. 1-inch piece cinnamon stick
  6. 1 lb mixed fresh red berries: raspberries, blackberries and blueberries
For the bitter chocolate mousse
  1. 7 oz bittersweet chocolate, chopped into small pieces
  2. 2 large egg whites, at room temperature
  3. 4 Tablespoons powdered sugar
  4. ¼ teaspoon ground cardamom
  5. 1/2 cup whipping cream
  6. Fresh mint or edible flowers for garnish
  1. Place the Casillero del Diablo Cabernet, sugar and spices in a saucepan. Bring to a boil, reduce the heat and simmer gently for 15 minutes. Take off the heat and let cool slightly, add the mixed berries and leave the fruit in the wine until cooled.
  2. Prepare the chocolate mousse: Melt the chocolate with 1/4 cup water over a double boiler. Let cool slightly. Beat the egg whites until soft peaks. Add sugar and cardamom and continue beating until stiff peaks but not dry. In the meantime whip the cream until stiff peaks form. Delicately fold the egg whites into the chocolate mixture, and then fold in the whipped cream. Cover and let the mousse stiffen up in the refrigerator.
  3. For serving: Divide the mixed berry soup over decorative glasses, top with a scoop of chocolate mousse and decorate with fresh mint leaves or edible flowers.
  1. Pairs with CASILLERO DEL DIABLO Cabernet Sauvignon
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