Stracciatella Yoghurt Mousse
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 sheets gelatine or equivalent amount agar-agar
- 500 g natural yourt
- 50 g suar, (or )
- some lemon juice
- 250 g cream
- 50 g dark chocolate
- possibly fruit, as desired
- Berries or fruits such as:
- Cherry
- Peach (s)
- Plum (noun)
- Pear
- Kiwi (s)
- Tangerine (s) etc.
Print Recipe
Pin Recipe Instructions
- Soak gelatine in cold water according to the instructions on the package. Then squeeze out and carefully (!) Heat (yes, do not boil) in a small saucepan or in the microwave until it is liquid.
- Let cool down a little, first stir with a little yoghurt, then stir in the remaining yoghurt, sugar and a splash of lemon juice.
- Grate or roughly chop the chocolate, whip the cream until stiff and carefully fold both into the yogurt. Arrange in bowls and ideally refrigerate overnight until the mousse has set.
- Tip:
- Cut off the nubs with a spoon and serve with fruit compote or fresh fruit.
- Variants:
- Add the pulp of a scraped-out vanilla pod to the yogurt or replace part of the sugar with vanilla sugar. Or stir in the grated coconut into the yogurt and serve with pineapple and mangoes.
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