John Myers
Yogurt Mousse on Raspberry Sauce
The perfect yogurt mousse on raspberry sauce recipe with a picture and simple step-by-step instructions.
- 600 g Greek yogurt 10% fat
- 2 packet Vanilla sugar
- 300 ml Whipped cream
- 2 sheet Gelatin white
- 500 g Raspberries
- 4 tbsp Sugar
- 5 piece Mint leaves
- Mix the yogurt with the vanilla sugar. Whip the whipped cream until stiff and fold into the yogurt.
- 2 Soak the white gelatine sheet in a little cold water for 5 minutes. Squeeze out the gelatine and heat it with very little water in a small pan on low heat until it becomes completely liquid. Gradually add the liquid gelatine to the yogurt.
- Puree the raspberries with a hand blender and then, if necessary, press them through a fine-meshed sieve to remove the seeds. Keep 2-3 whole raspberries per dessert. Mix the pureed raspberries with 3-4 tablespoons of sugar. Now alternately pour a layer of yoghurt, then the pureed raspberries and another layer of yoghurt into glasses and chill for at least 4 hours. Before serving, use 2-3 whole raspberries and a mint leaf to decorate each glass.
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