Strawberry-Vanilla-Yoghurt Mousse

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak 4 leaves and 3 leaves of gelatine separately in cold water. Wash, clean and coarsely dice 250 g strawberries. Put the strawberries, lemon juice, vanillin sugar and 25 g sugar into a high mixing bowl and puree. Mix yoghurt, 50 g sugar, vanilla pod and sour cream well. Squeeze out 4 sheets of gelatine and melt them in a small pot at low heat, remove from the heat and let them run drop by drop into the yoghurt cream while stirring. Place in a cool place for 3-4 minutes until the mixture begins to gel.

2. 2

   In the meantime, whip the cream until stiff. Fold into the gelatinising mass in portions. Pour into a wide bowl. Squeeze out 3 sheets of gelatine and also melt in a small pot at low heat. Remove from the heat, add the pureed strawberries drop by drop and stir in. Spread the strawberry mixture evenly over the yoghurt mixture and marble with a fork. Put in a cool place for about 4 hours. In the meantime, wash, clean and halve 250 g strawberries. Remove the seeds from the melon and cut out balls of different sizes with ball cutters. Mix strawberries and melon. Mix orange juice and honey well and pour over the fruit. Leave to stand for about 1 hour.

3. 3

   In the meantime, wash, clean and halve 250 g strawberries. Remove the seeds from the melon and cut out balls of different sizes with ball cutters. Mix strawberries and melon. Mix orange juice and honey well and pour over the fruit. Leave to stand for about 1 hour. Dip two tablespoons into hot water and cut out the mousse cams. Arrange the noodles and marinated fruits on plates. Serve decorated with mint as desired

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
410 kcal

CARBS
49 g

FATS
19 g

PROTEINS
9 g