John Myers
Yogurt Poppy Seed Mousse and Frozen Gin Mango
The perfect yogurt poppy seed mousse and frozen gin mango recipe with a picture and simple step-by-step instructions.
Yogurt Poppy Seed Mousse
- 400 g Yogurt 3.5%
- 2 tbsp Blue poppy
- 100 g Cream
- 1 Vanilla pod
- 2 tbsp Sugar fine
Frozen Gin Mango
- 1 Ripe mango
- Gin
- Fresh seasonal fruits to garnish
Yogurt Poppy Seed Mousse
- The mousse should be prepared the evening before, as it has to strain overnight so that the whey can drain off.
- Whip the cream until it is half stiff, mix the yoghurt with poppy seeds, sugar and the scraped out vanilla pulp in a bowl until creamy and then fold in the cream.
- Line a kitchen sieve with a cloth and place in a bowl. Put the finished yoghurt mixture in the sieve and cover well with cling film, put in the refrigerator overnight so that the whey can drain off.
Frozen Gin Mango
- Peel the mango with the peeler and remove the pulp from the core with a knife. Pour into a tall container and puree finely with a hand blender. Add gin to taste and puree again, place in a frost-proof container and place in the freezer for at least 5 hours. (the taste of the gin loses a bit when it’s frozen, that’s why I took a little more gin ;-))
- To serve, form cams from the yoghurt mousse and serve the frozen mango puree on plates with an ice cream spoon, garnish with berries and, for example, chocolate decorations and serve.
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