Yoghurt mousse

Yoghurt mousse

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

This lovely mousse is obviously white, so you could line a mould with slices of strawberries for colour or, if you don’t like the fuss, simply place the whole mousse in a bowl to serve, and spoon it out with berries on the side. This dessert works a treat with honey-flavoured beers. Try it, you will see how well a dessert can work in conjunction with beer rather than a dessert wine.

Ingredients

Quantity Ingredient
100ml full-cream milk
50g caster sugar
4 gold-strength gelatine, soaked in cold water for 20 minutes
300ml pouring cream
50g honey, preferably orange blossom
250g plain yoghurt
fruit, such as strawberries, raspberries or kiwi fruit, to serve

Method

  1. Put the milk and sugar into a saucepan over medium heat and heat to 90°C, or just under boiling point – check using a kitchen thermometer. Remove from the heat. Squeeze any excess water from the gelatine and whisk into the hot milk until dissolved.
  2. Beat the cream to semi-soft peaks, then slowly add the honey, beating only until just combined.
  3. Pour the milk mixture into the yoghurt, then fold the yoghurt into the honey and cream to combine.
  4. Spoon the mousse mixture into eight 100 ml capacity dariole moulds, tapping to remove any air bubbles and smooth the surface. Refrigerate for several hours.
  5. To serve, invert the mousses onto serving plates and garnish with fruit, either fresh or puréed.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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