Greek yoghurt mousse with nuts and honey

Name: Greek yoghurt mousse with nuts and honey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 sheets Gelatine; 250 g Greek cream yoghurt; 1 package Vanillin sugar; 4 TABLESPOONS liquid honey; 150 g Whipped cream; 4 TABLESPOONS Sugar; 30 g Almond kernels without skin; 30 g Hazelnut kernels; 30 g Walnut kernels; 7-10 Tbsp Lemon balm; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 sheets Gelatine
250 g Greek cream yoghurt
1 package Vanillin sugar
4 TABLESPOONS liquid honey
150 g Whipped cream
4 TABLESPOONS Sugar
30 g Almond kernels without skin
30 g Hazelnut kernels
30 g Walnut kernels
7-10 Tbsp Lemon balm
7-10 Tbsp Aluminium foil

Directions

1
Soak gelatine in cold water. Mix yoghurt, vanillin sugar and 1 tablespoon honey. Squeeze the gelatine and dissolve in a small pot. Stir 3 tbsp. yoghurt into the gelatine, then stir back into the remaining yoghurt.
2
Chill the cream until it starts to gel (10-20 minutes). Whip cream until stiff and fold in. Pour cream into a flat bowl and chill for about 4 hours. Caramelise the sugar in a pan. Add almonds and nuts and mix well with the sugar. Put the nut caramel on a piece of aluminium foil and let it cool down. Coarsely chop the caramel. Heat 3 tablespoons of honey slightly and stir in the chopped nuts. Cut out the dumplings from the mousse with a hot tablespoon.
3
Add almonds and nuts and mix well with the sugar. Put the nut caramel on a piece of aluminium foil and let it cool down. Coarsely chop the caramel. Heat 3 tablespoons of honey slightly and stir in the chopped nuts. Cut out the dumplings from the mousse with a hot tablespoon. Add the caramel nuts and decorate with lemon balm
4
waiting time 4 hours