Yoghurt-coconut mousse with raspberry pulp and apricot wedges

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Soak gelatine in cold water. Heat coconut milk, 50 g sugar and vanillin sugar in a pot (do not boil!). Squeeze the gelatine and dissolve in the coconut milk. Pour coconut milk into a bowl and chill. Finely grate the lime zest with a grater.

2. 2

   Halve the lime and squeeze the juice. Stir lime juice and yoghurt into the coconut milk. Beat egg white until stiff. As soon as the mixture begins to gel, fold in the beaten egg white. Fill mousse into moulds. Refrigerate for 2-3 hours. Puree raspberries and 40 g sugar and pass through a sieve. Drain the apricots in a sieve. Finely puree half the apricots and 1-2 tablespoons of juice. Cut the rest of the apricots into slices. Lightly roast the coconut chips in a pan without fat.

3. 3

   Refrigerate for 2-3 hours. Puree raspberries and 40 g sugar and pass through a sieve. Drain the apricots in a sieve. Finely puree half the apricots and 1-2 tablespoons of juice. Cut the rest of the apricots into slices. Lightly roast the coconut chips in a pan without fat. Turn out the mousse onto dessert plates and arrange with the sauces, apricot slices and coconut chips. Decorate with lemon balm leaves

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
270 kcal

CARBS
44 g

FATS
7 g

PROTEINS
7 g