Yogurt Mousse with Cherry Compote

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Yogurt Mousse with Cherry Compote
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in

Ingredients

for
4
For the yogurt mousse
4 sheets
350 grams
1
organic Lemon (zested and juiced)
60 grams
2 centiliters
1
150 milliliters
250 grams
For the cherry compote
400 grams
1 teaspoon
200 milliliters
2 tablespoons
1 tablespoon
1 tablespoon

Preparation steps

1.

For the mousse: Bloom the gelatin in cold water. Whisk the yogurt, lemon juice, lemon zest and 2-3 tablespoons powdered sugar until smooth. Squeeze out the excess water from the gelatin, gently melt in the liqueur and then stir into the yogurt mixture. Whip the egg white with the remaining powdered sugar until stiff and fold in. Whip the cream until stiff and fold in.

2.

Pour into a baking dish, cover and chill for at least 3 hours.

3.

For the compote: Rinse the cherries, pit and drain. Whisk the cornstarch with a little cherry juice. Bring the remaining juice, sugar, rum and lemon juice to a boil then stir in the cornstarch slurry and stir until thickened. Mix in the cherries and let cool to lukewarm.

4.

Shape the mousse into quenelles and arrange on serving plates with the cherry compote.

5.

Serve with the strawberries.