Rhubarb-Yoghurt Mousse

Name: Rhubarb-Yoghurt Mousse
Cook time: 30 min
Total time: 30 min
Yield: -1
Ingredients: 750 g Rhubarb; 200 g "Extra jelly sugar."; 2 packages Vanillin sugar; 4 sheets white gelatine; 500 g Whole milk yoghurt; 75 g Sugar; 250 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: -1

750 g Rhubarb
200 g "Extra jelly sugar."
2 packages Vanillin sugar
4 sheets white gelatine
500 g Whole milk yoghurt
75 g Sugar
250 g Whipped cream
7-10 Tbsp Mint

Directions

1
Clean rhubarb, wash it. Cut into small pieces and weigh 600 g. Mix with jam sugar and 1 vanillin sugar in a large pot. Leave to stand for about 1 hour.
2
Bring to the boil while stirring continuously at high heat. Then simmer for a few minutes. Pour into preserving jars. Chill for about 1 hour.
3
Soak the gelatine in cold water. Mix yoghurt, sugar and 1 vanillin sugar. Squeeze the gelatine, dissolve over a mild heat, mix with 2-3 tbsp. yoghurt. Stir into the rest of the yoghurt. Keep cold until the cream starts to gel. Whip cream until stiff and fold in. Pour into the glasses. Cool for at least 4 hours. Decorate the yoghurt mousse with mint to taste