Yogurt Mousse with Cherry Compote
- For the yogurt mousse
- 4 sheets gelatin
- 350 grams Yogurt (0.1% fat)
- 1 organic lemon (zested and juiced)
- 60 grams powdered sugar
- 2 centiliters Lemon liqueur
- 1 egg white
- 150 milliliters Whipped cream
- 250 grams Strawberries
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.
Pour into a baking dish, cover and chill for at least 3 hours.
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.
Shape the mousse into quenelles and arrange on serving plates with the cherry compote.
Serve with the strawberries.