John Myers
Vanilla Yogurt Mousse
The perfect vanilla yogurt mousse recipe with a picture and simple step-by-step instructions.
- 300 g Frozen raspberries
- 3 leaf Gelatin white
- Water
- 300 g Vanilla yogurt
- 1 packet Vanilla sugar
- 15 g Sifted powdered sugar
- 3 tbsp Freshly squeezed orange juice
- 250 g Whipped cream
- 45 g Sifted powdered sugar
- 1 tbsp Lemon juice
- Let the raspberries thaw. Soak the gelatine in plenty of cold water. Mix the vanilla yoghurt, vanilla sugar and 15 g powdered sugar, heat the orange juice slightly, dissolve the well-squeezed gelatine in it. Stir 5 tablespoons of the yoghurt mixture into the getatine, then stir this mixture into the rest of the yoghurt. Put the mixture in a cold place for 30 minutes.
- Whip the whipped cream until stiff. When the yoghurt mixture begins to set, stir in 1/3 of the cream, carefully fold in the rest. Fill the mousse into glasses and chill for at least 3 hours.
- Finely puree the raspberries, 45 g powdered sugar and lemon juice on top of the mousse.
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