Yoghurt Mousse

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Mix yoghurt and sour cream. Season to taste with salt, pepper and lemon juice. Wash the herbs and dab dry. Set aside some dill for garnishing. Finely chop remaining herbs.

2. 2

   Remove 1/3 of the yoghurt mass, add the herbs and puree everything with the cutting stick of the hand mixer. Squeeze out 3 sheets of gelatine, dissolve at low heat and stir into the yoghurt-herb cream. Squeeze out the remaining gelatine, dissolve and stir into the white cream. Rinse 4 moulds (or small cups) with cold water, fill 1/3 with white cream. Place in a cool place until it begins to gel. Add the herbal mixture, also refrigerate briefly and cover with the remaining white mixture. Place in a cool place for about 2 hours. For the vinaigrette, clean, wash and finely dice the radishes. Mix vinegar, mustard, salt and pepper. Whip the oil into the vinaigrette and add the radishes. Clean, wash and finely dice the salad. Dip the yoghurt mousse briefly in hot water and turn out onto small plates.

3. 3

   Place in a cool place for about 2 hours. For the vinaigrette, clean, wash and finely dice the radishes. Mix vinegar, mustard, salt and pepper. Whip the oil into the vinaigrette and add the radishes. Clean, wash and finely dice the salad. Dip the yoghurt mousse briefly in hot water and turn out onto small plates. Arrange the vinaigrette and salad around it. Garnish with dill

4. 4

   Teller : Wedgwood