Rhubarb-Yoghurt Mousse

Name: Rhubarb-Yoghurt Mousse
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 750 g Rhubarb; 400 g Gelling sugar (1:1); 2 packages Vanillin sugar; 4 sheets Gelatine; 500 g Whole milk yoghurt; 50 g Sugar; 250 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

750 g Rhubarb
400 g Gelling sugar (1:1)
2 packages Vanillin sugar
4 sheets Gelatine
500 g Whole milk yoghurt
50 g Sugar
250 g Whipped cream
7-10 Tbsp Mint

Directions

1
Clean, wash and cut the rhubarb into slices of about 1.5 cm thick. (It should give about 600 g rhubarb net.) In a pot, mix with jam sugar and 1 packet of vanillin sugar, leave to stand for about 1 hour. Bring to the boil while stirring over high heat, boil for 3-4 minutes until bubbly. Pour compote, up to 5-6 tablespoons, into prepared clean glasses (200 ml capacity each). Chill for about 45 minutes. Soak gelatine in cold water. Mix yoghurt, sugar and 1 packet of vanilla sugar. Squeeze the gelatine well, dissolve.
2
Stir a little yoghurt into the gelatine, then stir into the rest of the cream. Whip the cream until stiff, fold in. Pour the yoghurt cream into the glasses. Chill for about 1 hour. Spread the rest of the compote over the yoghurt cream. Serve decorated with mint
3
waiting time approx. 2 3/4 hours