Swirled yoghurt mousse
easy
40 mins
40 mins
Ingredients
- 1 can(s) (425 ml) Apricots
- 1 coated Tsp Cornstarch
- 2 TABLESPOONS Apricot liqueur or juice (can)
- 6 sheets white gelatine
- 500 g Lean yoghurt
- 50 g Sugar
- 7-10 Tbsp grated peel and juice of 1 untreated lemon
- 150 g Whipped cream
Directions
- 1
Drain the apricots, mash them, bring to the boil. Mix starch and liqueur until smooth and stir into the puree. Bring to the boil again. Cool down
- 2
Soak the gelatine in cold water. Mix yoghurt, sugar, peel and juice. Squeeze out the gelatine, dissolve at low heat. Stir in 3 tbsp. yoghurt, mix with the rest of the yoghurt. Cool until the cream begins to gel
- 3
Whip the cream until stiff and fold into the yoghurt cream. Stir about 1/3 into the apricot puree
- 4
Pour the yoghurt and apricot cream into 4 dessert glasses at the same time, creating a swirl or marble effect. Or pour both creams alternately by the spoonful. Chill for at least 4 hours. Strawberry and apricot skewers taste great with it
- 5
The yoghurt mousse also works with other fruits (fresh, frozen or canned). It tastes delicious with nectarines or raspberries
Nutrition Facts
300 kcal
32 g
14 g
8 g
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