Curd Cheese Mousse with Strawberries and Sweet Pesto

Whip the cream in a food processor until stiff. Squeeze the curd a little in a dishpan and stir with salt, lime zest and sugar until smooth.

Next, carefully fold the whipped cream into the curd. Whip the egg whites with the confectioners’ sugar in a food processor until stiff and gently fold into the curd cream mixture.

Rinse and clean the strawberries, cut them into quarters and lightly sugar each if desired. Rinse the basil, spin dry and cut off. Toast the pine nuts without fat in a frying pan until golden brown. Whisk the honey, basil, pine nuts in a hand mixer and gradually add oil until the consistency resembles a pesto.

Arrange the strawberries on a plate, marinate with the pesto and finish with the curd cheese foam.

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