Swirled kaki yoghurt mousse

Name: Swirled kaki yoghurt mousse
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 sheets white gelatine; 500 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 lime; 3 TABLESPOONS Sugar; 1 package Vanilla sugar; 3 ripe persimmons; 200 g Whipped cream; 1 Wood skewer

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 sheets white gelatine
500 g Whole milk yoghurt
7-10 Tbsp Juice of 1 lime
3 TABLESPOONS Sugar
1 package Vanilla sugar
3 ripe persimmons
200 g Whipped cream
1 Wood skewer

Directions

1
Soak gelatine in cold water for about 5 minutes. Mix yoghurt, lime juice, sugar and vanilla sugar. Squeeze the gelatine and dissolve at very low heat. First stir 3 tablespoons of yoghurt into the gelatine, then stir everything into the remaining yoghurt.
2
Chill for 10-15 minutes until the yoghurt begins to gel.
3
Meanwhile peel 2 persimmons and puree the pulp. Whip the cream until stiff and fold into the yoghurt. Layer yoghurt mousse and kaki puree alternately in four glasses. Pull through spirally with a wooden skewer so that "streaks" form.
4
Chill for at least 1 hour.
5
Cut 1 persimmon into slices and place on the mousse.