A light and creamy mousse that pairs perfectly with fresh fruit. Serve in a glass with treats like a macaroon or berry coulis for an easy dessert with wow factor.
- Yields: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 0 mins
5 gelatine leaves
½ a vanilla pod
200 g sugar
zest of 3 limes
1 ½ C plain Bulgarian yoghurt
165 ml fresh cream, whipped to a soft peak
Bloom the gelatine leaves in ice-cold water for 5–10 minutes. ‘Blooming’ means to soak the gelatine in liquid prior to melting it. Once the leaves are soft, remove from the water and wring gently to remove the excess water.
Scrape the vanilla seeds from the pod into the sugar. Stir the sugar and zest into the yoghurt.
Melt the gelatine in a saucepan over a low heat.
When melted, add 2/5 C (100 ml) of the yoghurt to the gelatine in the saucepan. Remove from the heat and mix together very well.
Gently fold the cream into the yoghurt mixture and pour into a beautiful glass. Leave to set for two hours in the fridge.
Top with fresh raspberries, strawberry macaroons and small marshmallows.