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Raspberry Yoghurt Turrets and White Chocolate Mousse
The perfect raspberry yoghurt turrets and white chocolate mousse recipe with a picture and simple step-by-step instructions.
Swiss roll
- 6 piece Egg yolk
- 60 g Sugar
- 1 packet Vanilla sugar
- 1 tsp Lemon peel
- 6 piece Protein
- 1 pinch Salt
- 60 g Sugar
- 100 g Flour
- 30 g Food starch
Raspberry yogurt mousse
- 120 g Natural yoghurt
- 35 g Icing sugar
- 80 g Raspberries
- 1,5 sheet Gelatin
- 80 ml Cream
Natural yogurt mousse
- 140 g Natural yoghurt
- 40 g Icing sugar
- 1,5 sheet Gelatin
- 100 ml Cream
Strawberry sauce
- 100 g Strawberries
- 1 tbsp Icing sugar
- 1 tbsp Lemon juice
- 1 tsp Raspberry liqueur
White chocolate mousse
- 150 g Chocolate white
- 2 piece Egg yolk
- 1 tbsp Cointreau
- 200 ml Cream
- 100 g Strawberries
- 5 piece Mint leaves
Swiss roll
- Preheat the oven pipe to 200 degrees. Mix egg yolks and 60 g sugar, vanilla sugar and lemon zest until frothy. Beat egg whites with salt and beat with 60 g sugar to a snow. Mix the egg yolk mixture with the snow, then fold in the flour and cornstarch with a wooden spoon. Bake the mixture for about 8 minutes. Sprinkle the kitchen towel with sugar, turn the sponge cake onto the towel, peel off the paper.
Raspberry yogurt mousse
- Mix the natural yoghurt with icing sugar and finely mixed raspberries. Soak the gelatine in cold water for 10 minutes, then let it melt in a warm water bath and add to the mixture. Fold the whipped cream into the mixture. Pour the mixture 1.5 cm wide onto the sponge cake and refrigerate.
Natural yogurt mousse
- Mix the natural yoghurt with the icing sugar. Soak the gelatine in cold water for 10 minutes, then let it melt in a water bath and add to the yoghurt mixture. Carefully fold in the whipped cream. Put the mixture 1.5 cm wide on the raspberry yoghurt mousse and let it set in the refrigerator.
Strawberry sauce
- Wash the strawberries and puree them in a blender. Then pass through a fine sieve and refine with icing sugar, lemon juice and liqueur.
White chocolate mousse
- Melt the chocolate and stir until smooth with a spoon. The chocolate should cool to about 35 degrees, then stir in the yolk and Cointreau with a whisk. Then carefully fold in the whipped cream. Wash the strawberries, dry them, cut them into small cubes and cover the bottom of the glasses with strawberries. Then pour the mousse onto the strawberries and chill. Garnish the mousse with the strawberry sauce and a mint leaf before serving.
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