Persimmon Yogurt Mousse
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 sheets gelatin, white
- 500 g yourt (whole milk)
- 1 lemon (s), the juice it
- 1 packet vanilla sugar
- 3 tablespoon sugar
- 3 persimmons, ripe, soft
- 200 g whipped cream
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water for about 5 minutes. Mix the yogurt, lemon juice, sugar and vanilla sugar together. Squeeze out the gelatine and carefully dissolve it over low heat. Stir 3 tablespoons of the yoghurt into the gelatine, then stir everything into the rest of the yoghurt. Chill for about 10-15 minutes until the yoghurt starts to gel. Whip the cream until stiff and fold into the yoghurt.
- Halve the soft persimmons, spoon out the pulp and puree briefly if necessary.
- Layer the yoghurt mousse and the persimmon puree alternately in 4 glasses. Chill for approx. 1 hour until eaten.
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