John Myers
Blackberry Yoghurt Mousse
The perfect blackberry yoghurt mousse recipe with a picture and simple step-by-step instructions.
- 125 g Blackberries fresh
- 2 tablespoon Powdered sugar
- 3 sheet Gelatin white
- 0,5 Fresh lime
- 200 g Natural yogurt 0.1%
- 100 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- Wash and drain the blackberries. Bring to the boil in a saucepan with the powdered sugar. Simmer gently for 5 minutes. Take it from the stove and let it cool off.
- Soak gelatine in cold water. Squeeze the lime. Strain the blackberries through a sieve.
- Mix the yoghurt with the lime juice and blackberries. Squeeze out the gelatine well, dissolve it and stir into the yoghurt mixture. Refrigerate.
- Whip the cream with the whipped cream and vanilla sugar until stiff. When the yogurt mixture begins to gel, fold in the cream. Pour the mixture into rinsed molds with cold water and refrigerate for approx. 2 to 3 hours.
- To serve, briefly put the molds in warm water and carefully turn them out onto dessert plates. Garnish as you wish. (I had fresh blackberries, thin slices of lime, and mint leaves.)
- You don’t have to fill any molds. You can also cut cams out of the mousse with a damp spoon …
Facebook Comments