Citrus mousse
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the mousse
- 6 sheets white gelatin
- 400 grams Whipped cream
- 75 grams powdered sugar
- 250 grams Yogurt (0.1% fat)
- 1 packet Vanilla sugar
- 2 Limes (juiced)
- For the topping
- 1 organic Orange
- 2 Limes
- 2 Tbsps Orange liqueur
- mint (for serving)
- chopped Pistachio
Preparation steps
For the mousse, soak gelatin in cold water for 5 minutes. Whip the cream, gradually adding the powdered sugar. Stir in yogurt and vanilla. Heat lime juice in a pot. Squeeze out the gelatin and dissolve in the lime juice. Stir 2-3 tablespoons of the yogurt-cream mixture into the lime juice, then fold in the remaining yogurt-cream mixture.
Rinse 4 serving ramekins (about 150 ml/approximately 2/3 cup each) with cold water and fill with the yogurt-cream mixture. Refrigerate 4-5 hours.
For the topping, rinse orange and 1 lime. Remove a few strips of shell from each with a zester. Peel orange and lime and cut out segments. Mix everything with Cointreau and let soak.
Plunge ramekins in hot water for 5 seconds and unmold the mousse onto plates. Top with orange-lime mixture and serve garnished with mint and pistachio.