Sour Cream Mousse
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g sour cream
- 250 g whipped cream
- 150 g yourt, whole milk
- 80 g suar
- 6 sheets gelatin, white
- 3 egg yolks
- 0.5 ½ lemon (s), add the juice
- Sauce, (raspberry sauce)
- Raspberries
Print Recipe
Pin Recipe Instructions
- In a bowl, stir the egg yolks with the sugar until frothy. Then add the lemon juice (squeeze out with the citrus press), the sour cream and the yoghurt. Soak the gelatine, squeeze it out and dissolve it in a saucepan over low heat while stirring. Then stir them into the yogurt mixture. Now whip the cream until stiff and fold it in. Put the mousse in the fridge for at least 4 hours.
- Cut off so-called cams with two tablespoons and place them on a dessert plate. Decorated a little with raspberry sauce and some raspberries.
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