Yoghurt mousse with strawberry puree

Name: Yoghurt mousse with strawberry puree
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g frozen strawberries; 8 sheets white gelatine; 400 g Skimmed milk yoghurt; 100 g Fresh cream; 120 ml Lemon juice; 150 g Sugar; 250 g Whipped cream; 1 package Vanillin sugar; 4 TABLESPOONS Campari; 7-10 Tbsp fresh strawberries, carambola and balm; 7-10 Tbsp ground pistachio kernels

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g frozen strawberries
8 sheets white gelatine
400 g Skimmed milk yoghurt
100 g Fresh cream
120 ml Lemon juice
150 g Sugar
250 g Whipped cream
1 package Vanillin sugar
4 TABLESPOONS Campari
7-10 Tbsp fresh strawberries, carambola and balm
7-10 Tbsp ground pistachio kernels

Directions

1
Defrost the strawberries. Soak gelatine in cold water. Beat the yoghurt, crème fraîche, lemon juice and sugar with the whisk of the hand mixer. Squeeze out the gelatine and dissolve in lukewarm water. Stir into the prepared cream and chill. Whip cream and vanilla sugar until stiff. As soon as the cream begins to firm up, fold in the cream.
2
Pour into a bowl and allow to set in the fridge. Refine and puree the strawberries that have meanwhile defrosted with Campari. Use 2 tablespoons or an oval ice-cream scoop to cut the cream into cams and arrange on dessert plates. Spread the strawberry sauce around the dessert plates as a blob and use a wooden skewer to pull them apart into stars. Decorate with fresh strawberries, carambola slices and lemon balm. Sprinkle with pistachios
3
Waiting time approx. 1 hour