Yogurt – Raspberry Mousse
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g raspberries, fresh or frozen raspberries
- 5 sheets gelatin, white
- 100 ml mineral water
- 7 tablespoon sugar
- 300 g yourt, low-fat level
- 200 ml whipped cream
- 3 sprigs mint
Print Recipe
Pin Recipe Instructions
- Thaw raspberries (if frozen), set 100g aside for decoration.
- Soak the gelatine in cold water. Boil the mineral water with sugar once, dissolve the squeezed gelatine in it and puree the raspberries with it. Strain the mixture through a sieve, mix with the yoghurt and refrigerate for 15 minutes. Whip the cream until stiff, stir into the cream, fill into 4 glasses and chill for another hour.
- Serve decorated with the retained raspberries and mint.
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