Yogurt and Berry Mousses
ready in 3 h. 40 min.
Soften the gelatine in cold water.
Puree the raspberries and sieve. Stir in the icing sugar.
Mix together the yogurt, quark, a pinch of lemon zest and the sugar.
Wring out the gelatine and dissolve in a pot with the Limoncello on a low temperature. Stir in 2 tbsp of the yogurt cream and then transfer the mixture to the remaining yogurt cream.
Fold in the whipped cream and mix half the mixture with the raspberry puree. Layer into four glasses alternating between white cream and pink cream and chill for at least 3 hours.
Serve garnished with the fresh berries and the mint.
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