COUPE DE MOUSSE AU YAOURT Yogurt Mousse

July 2, 2008 Swiss style yogurt mousse. Drain yogurt in a paper-towel-lined sieve to enhance the taste and flavor. This recipe requires 100g of plain yogurt, drained at least for 30 minutes.

●Preparation Tip ●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  0kcal 120 minutes Yogurt Batter plain yogurt, drained 100g  whipping cream 100g  lemon juice 5g  sugar 50g  gelatin 2g  Topping whipping cream 100g  sugar 8g