Yoghurt Mousse with Fresh Berries
Category: Dessert
Preparation:
- Pour cold water in a bowl and soak the gelatine sheets in it for about 5 minutes.
- Put the egg whites with the sugar in a mixing bowl and beat with an electric mixer until stiff peaks form when the beater is raised.
- Put the cream in a mixing bowl and beat with an electric mixer until stiff.
- Heat the lemon juice in a pot on the hob with the special melt function until lukewarm. Take the soaked gelatine from the water, squeeze out and dissolve in the lukewarm lemon juice.
- Add vanilla, yoghurt, mascarpone and icing sugar and mix.
- Carefully fold in the cream and beaten egg white. Pour the creme into small glasses an put them in the refrigerator for about 30 hour.
- To serve, take it out of the fridge and garnish with some berries.
Tip: A fruity taste the dessert when you puree some fresh berries and fill in the glass front of the yoghurt mousse.
Ingredients for 4 servings
500 g mixed berries to taste
500 g yoghurt
250 g mascarpone
150 g sugar
500 ml cream
5 egg whites
6 sheets of gelatine
1/2 lemon (juice)
1 vanilla bean (scrape out the pulp)
125 g icing sugar
Appliance:
Cooktop
Function:
Melt
Temperature:
42 °C
Duration:
About 120 minutes
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