Yogurt Mousse with White Chocolate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 8 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g chocolate, white
- 250 g cream
- 400 g natural yourt
- 70 g e liqueur
- 4 sheets gelatin
- 2 tablespoon powdered sugar
- some vanilla powder
Print Recipe
Pin Recipe Instructions
- Melt the white chocolate carefully.
- Whip the cream with icing sugar and ground vanilla pod until very stiff. Soak the gelatine in cold water. Mix yogurt with eggnog.
- When the chocolate has melted, add about a tablespoon of the whipped cream to the chocolate and stir well. Then add the yoghurt mixture, tablespoon at a time, and stir in quickly.
- Take the gelatine out of the water, place it dripping wet in a saucepan and dissolve over a mild heat. Add a few tablespoons of the yoghurt chocolate mixture to the gelatin and stir with a spoon until the gelatin and yoghurt have combined well. Add the yogurt-chocolate gelatine to the rest of the yogurt-chocolate cream and mix well. Finally fold in the whipped cream.
- It is best to chill the cream overnight.
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