Raspberry Yoghurt Turrets and White Chocolate Mousse
Total Time1 hour hr 15 minutes mins
Servings: 5 people
Swiss roll
- 6 Egg yolk
- 60 g Sugar
- 1 packet Vanilla sugar
- 1 tsp Lemon peel
- 6 Egg Whites
- 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 Egg yolk
- 1 tbsp Cointreau
- 200 ml Cream
- 100 g Strawberries
- 5 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.
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.
Serving: 100g | Calories: 246kcal | Carbohydrates: 30.3g | Protein: 4.2g | Fat: 11.2g