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

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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.