White Chocolate-Yogurt Mousse
White Chocolate-Yogurt Mousse - A beautiful white mousse with a sweet syrup
Healthy, because
Even smarter
Nutritional values
Oranges provide a lot of vitamin C in addition to their strong flavor. The deep red pomegranate seeds also have something nutritional to offer; among other things they contain so-called phytoestrogens which are especially good for women in menopause.
Thanks to yogurt, this version of the classic mousse au chocolat is extra light and airy. If you'd like your mousse even lighter, simply replace half the sugar with liquid sweetener.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 50 g |
Ingredients
- Ingredients
- 3 sheets gelatin
- 3 ozs White couverture chocolate
- 11 ozs Yogurt (low-fat)
- 3 eggs
- 2 ozs cane sugar
- 3 Oranges
- 1 pomegranate
- 3 Tbsps Orange liqueur (or orange syrup)
- fresh Lemon balm (to taste)
Kitchen utensils
Preparation steps
Soak the gelatin in a bowl of cold water until softened, about 10 minutes. Chop the white chocolate and melt in a heatproof bowl over a hot water bath or in the microwave.
Slowly whisk the yogurt into the melted white chocolate until combined
Separate the eggs. Reserve the yolks for another use. In a bowl, beat egg whites with the sugar until stiff. Set aside.
Heat the gelatin over low heat in a saucepan. Stir in 3 tablespoons of the yogurt mixture, then add gelatin mixture to remaining yogurt and stir to combine.
Carefully fold the beaten egg whites into the yogurt mixture.
Rinse 4 ramekins (each about 150 ml) (approimately 6 ounces) with cold water. Divide the yogurt mixture among ramekins. Refrigerate until gelatin is completely set, 2-3 hours.
Rinse the oranges in hot water and wipe dry. With a sharp knife, remove the peel and bitter white pith. Cut the oranges crosswise into rounds.
Halve the pomegranate and scoop out the seeds with a spoon into a bowl. Add the orange slices and orange liqueur or syrup and toss to combine.
Dip each ramekin briefly in hot water. Carefully run a sharp knife around the edge and invert the ramekin to unmold. Drizzle with some of the fruit syrup, garnish with lemon balm and serve orange slices alongside.
