For the strawberry ice cream mousse with rosé, wash the strawberries and mix the powdered sugar with half of the rosé. Add the strawberries and let stand for about 30 minutes. Put the whole thing in the freezer for one or two hours. Puree the pickled frozen strawberries in a high bowl with a hand blender. Mix in the remaining rosé and cover and freeze for another two hours, stirring regularly. Transfer out and stir again. Then spoon the strawberry ice cream mousse with rosé into sundaes.
Preparation Tip:
In combination with coconut curd ice cream (as in the photo) the strawberry ice cream mousse with rosé is very delicious!
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