 |
|
|
 |
| ●Yogurt Batter |
Photo #1
Photo #2
Photo #3
|
Drain yogurt in a paper-towel-lined sieve for about 30 minutes.
Soak gelatin in water*. Mix and dissolve the gelatin by double boiling. (*not included in the ingredients list.)
Beat cream until soft peaks form. (Photo #1)
Add sugar and lemon juice to the yogurt and blend. (Photo #2)
Mix in the gelatin and whipped cream, in that order. (Photo #3)
Fill each glass with the batter 4/5 full. Refrigerate until firm.
|
| ●Topping |
Photo #1
|
Combine cream and sugar in a bowl. Beat until stiff peaks form. (Photo #1)
Pipe the cream on top of the chilled mousses.
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 3 |
three glasses |
390kcal |
120 minutes |
|
| plain yogurt, drained |
100g |
| whipping cream |
100g |
| lemon juice |
5g |
| sugar |
50g |
| gelatin |
2g |
| whipping cream |
100g |
| sugar |
8g |
|
|
