Cranberry and yoghurt mousse with chocolate and coffee cookies

Name: Cranberry and yoghurt mousse with chocolate and coffee cookies
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 sheets Gelatine; 150 g gelled cranberries; 200 g Cream-Yoghurt; 1 package Vanillin sugar; 2-3 TABLESPOONS Sugar; 200 g Whipped cream; 40 g Dark chocolate; 8 coffee beans; 7-10 Tbsp gelled cranberries; 7-10 Tbsp Oil; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 sheets Gelatine
150 g gelled cranberries
200 g Cream-Yoghurt
1 package Vanillin sugar
2-3 TABLESPOONS Sugar
200 g Whipped cream
40 g Dark chocolate
8 coffee beans
7-10 Tbsp gelled cranberries
7-10 Tbsp Oil
baking paper

Directions

1
Soak gelatine in cold water for about 10 minutes. Mix cranberries, yoghurt, vanillin sugar and sugar well. Dissolve the gelatine. Stir 3 tbsp. cranberry cream into the dissolved gelatine, then stir into the remaining cream. Chill the cream until it begins to gel. Whip cream until stiff and fold in.
2
Pour into glasses and chill for about 1 hour. In the meantime melt the chocolate over a warm water bath and let it cool down a little. Chop the coffee beans. Lightly oil the baking paper. Spread a teaspoon of chocolate curl on the baking paper. Sprinkle with chopped coffee beans, let it get firm. Decorate cranberry mousse with cranberries and coffee-chocolate rings
3
waiting time approx. 1 1/4 hours