Rosehip Yogurt Mousse with Lemony Apples
For the mousse, soak the gelatin for 5 minutes in cold water. Mix the yogurt with rosehip jam and vanilla. Heat the lemon juice in a small pan, add the gelatin and let dissolve. Quickly stir the dissolved gelatin into the yogurt mixture. Chill for 10-15 minutes in the refrigerator.
Beat the egg white until stiff. Sprinkle the sugar over the egg whites and continue beating until stiff and glossy. Fold the beaten egg white into the yogurt mousse and leave for 2-3 hours in a cool place.
Just before serving, cut out the core from apples using an apple corer. Cut the apples into thin slices and cook in a large nonstick pan with lemon juice. Sprinkle the apples with brown sugar.
Form dumplings from the yogurt mousse using two wet spoons and serve together with the apples. Garnish with lemon balm.