Nectarine Mousse with White Rum
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g nectarine (s), only the pulp weihed
- 200 g yourt
- 5 sheets gelatin
- 200 g whipped cream
- Rum, whiter, at will
Print Recipe
Pin Recipe Instructions
- Puree the nectarine pulp in a blender, fold in the yogurt. Soak and dissolve the gelatine according to the instructions. Stir three tablespoons of the yoghurt pulp into the gelatine. Pull this gelatin mixture into the rest of the fruit yoghurt mixture. Fold in the whipped cream. Perfume with a strong dash of white rum.
- Chill for an hour.
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