John Myers
Hugo Mousse
The perfect hugo mousse recipe with a picture and simple step-by-step instructions.
- 1 Lime
- 150 g Yogurt
- 40 ml Elderflower syrup
- 60 ml Prosecco
- 6 leaves Fresh mint
- 2 bag Diamant mousse magic for yoghurt
- Wake and finely chop the mint leaves. Wash off the limes and rub the peel with a grater. Squeeze the lime and set aside the juice. Put the yogurt, elderflower syrup and prosecco in a tall, narrow mixing beaker and stir. Add the DAIMANT Moussezauber and stir briefly on the lowest setting. Then whip creamy for 3 minutes on the highest level. Now fold in the mint, lime zest and lime juice as desired. Fill the finished mousse into bowls and place in the refrigerator for about 2 hours.
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