Lime yoghurt mousse with raspberries

Name: Lime yoghurt mousse with raspberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 sheets white gelatine; 300 g Whole milk yoghurt; 7-10 Tbsp grated peel and juice of 1 untreated lime; 6 TABLESPOONS Sugar; 1 package Vanillin sugar; 200 g Whipped cream; 250 g Raspberries (fresh or frozen); 7-10 Tbsp untreated lime slices and balm

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 sheets white gelatine
300 g Whole milk yoghurt
7-10 Tbsp grated peel and juice of 1 untreated lime
6 TABLESPOONS Sugar
1 package Vanillin sugar
200 g Whipped cream
250 g Raspberries (fresh or frozen)
7-10 Tbsp untreated lime slices and balm

Directions

1
Soak gelatine in cold water. Stir yoghurt, lime zest and juice, 4 tbsp. sugar and vanillin sugar until smooth. Squeeze the gelatine and dissolve at low heat. First stir in 3 tbsp. yoghurt, then stir into the remaining yoghurt. Cool until the cream begins to gel
2
Whip the cream until stiff and fold into the yoghurt. Chill for at least 4 hours
3
Select the raspberries, wash if necessary (defrost frozen raspberries). Puree berries, except for a few for decoration, and 2 tablespoons of sugar and pass through a sieve
4
Cut off the yoghurt mousse with 2 moistened tablespoons of cam and place on 4 plates. Spread raspberry puree around them. Decorate with remaining raspberries, lime slices and lemon balm