Lemon Mousse with Raspberries

Summary

Ingredients

• 300 g yourt, whole milk
• 500 g raspberries
• 1 lemon (s), juice and grated zest, unsprayed
• 1 packet vanilla sugar, bourbon
• 1 vanilla pod (s), the pulp
• 6 tablespoon powdered sugar
• 200 g whipped cream
• 4 sheets gelatin, white

Print Recipe Pin Recipe

Instructions

1. Soak the gelatine and squeeze it out. Yogurt, lemon juice, grated lemon zest, vanilla sugar and pulp of the vanilla pod as well as 4 tablespoon. Mix the icing sugar together. Add the gelatin and mix well.
2. Fold in the whipped cream.
3. Rinse 4 cups with cold water and pour in the cream evenly. Cover and chill for at least 4 hours.
4. Leave some raspberries as a garnish, the rest with 2 tablespoon. Puree the powdered sugar and pass through a fine sieve.
5. Carefully turn the mousse out onto a plate, garnish with raspberry purée and raspberries.