Raspberry-Yoghurt Mousse

Name: Raspberry-Yoghurt Mousse
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g frozen raspberries; 4 sheets white gelatine; 300 g Whole milk yoghurt; 4-5 heaped Tbsp Sugar; 1 package Bourbon-; 7-10 Tbsp Vanilla sugar; 125 g Whipped cream; 1 TABLESPOON crushed pistachios; 7-10 Tbsp Lemon balm

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g frozen raspberries
4 sheets white gelatine
300 g Whole milk yoghurt
4-5 heaped Tbsp Sugar
1 package Bourbon-
7-10 Tbsp Vanilla sugar
125 g Whipped cream
1 TABLESPOON crushed pistachios
7-10 Tbsp Lemon balm

Directions

1
Defrost the berries. Separately soak 2 gelatine leaves in cold water
2
Mix yoghurt, 2 tablespoons sugar and vanilla sugar. Squeeze out 2 sheets of gelatine and dissolve over a mild heat. First mix with 2-3 tbsp. yoghurt, then stir into the remaining yoghurt
3
Puree the raspberries, except for a few for decoration. Season to taste with 2-3 tablespoons of sugar. Heat 3 tablespoons of puree. Squeeze 2 sheets of gelatine and dissolve in it. Stir into the rest of the puree. Chill for about 15 minutes.
4
Whip the cream until stiff, fold into the yoghurt. Layer mousse and puree alternately in glasses. Chill for at least 4 hours. Decorate with pistachios, rest of berries and lemon balm