Light cherry-yoghurt mousse

Name: Light cherry-yoghurt mousse
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 sheets white gelatine; 3 (à 200 g) cup cherry yoghurt (0,1 % fat, extra light); 150 g Skimmed milk yoghurt (1,5 % fat); 2 Protein (size M); 7-10 Tbsp cherry jam and chocolate shavings

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

6 sheets white gelatine
3 (à 200 g) cup cherry yoghurt (0,1 % fat, extra light)
150 g Skimmed milk yoghurt (1,5 % fat)
2 Protein (size M)
7-10 Tbsp cherry jam and chocolate shavings

Directions

1
Soak gelatine in cold water. Mix cherry yoghurt and yoghurt. Squeeze the gelatine and melt it in a small pot at low heat. Stir in 3-4 tablespoons of yoghurt drop by drop and then run into the remaining yoghurt while stirring. For gelling (until the mass begins to draw streets), place in a cool place for 2-4 minutes.
2
In the meantime, whisk the egg white with the whisk of the hand mixer until stiff. Fold in portions into the gelling yoghurt. Pour into four dessert glasses, refrigerate for about 2 hours. Serve as you like, decorated with a dash of cherry jam and chocolate shavings