Summary

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.

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Instructions

1. 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.
2. Let cool down a little, first stir with a little yoghurt, then stir in the remaining yoghurt, sugar and a splash of lemon juice.
3. 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.
4. Tip:
5. Cut off the nubs with a spoon and serve with fruit compote or fresh fruit.
6. Variants:
7. 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.