Yogurt Mousse with Cucumber Sorbet
Yogurt Mousse with Cucumber Sorbet - This treat will impress your guests!
Healthy, because
Even smarter
Nutritional values
Hazelnuts provide calcium and phosphorus - the perfect combination for strong bones and healthy teeth! Another plus: phosphorus supports the body in building healthy cells. The water from cucumbers moisturizes and promotes fresh, plump skin. In addition, potassium positively influences the fluid balance and reduces eye puffiness.
For decoration, instead of hazelnuts, you can use other nuts of your choice, such as walnuts, almonds or cashews.
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 33 mg |
Ingredients
- Ingredients
- 8 ozs Yogurt (3.5% fat)
- 1 organic lemon (peel and juice)
- 1 pkg Instant gelatin (for cold dishes)
- 4 Tbsps Agave syrup
- 12 ozs Whipped cream
- 1 Cucumber
- 3 Dill
- 1 organic lime (peel and juice)
- 3 ½ ozs Sour cream
- 2 ozs hazelnut kernels
- ¼ oz coconut sugar (1 TBSP.)
Preparation steps
Stir yogurt with lemon zest and juice until smooth. Add contents of sachet Gelatine fix and 2 tablespoons agave syrup and stir with a whisk for 1 minute. Whip the cream until stiff and fold into the yogurt. Fill the mixture into a piping bag with a nozzle and chill for 2 hours.
Meanwhile, for the sorbet, clean, wash and chop the cucumber. Wash and coarsely chop 2 stalks of dill. Finely puree cucumber, dill, remaining agave syrup, lime zest and juice. Mix in sour cream.
Then pour cucumber mixture into a container and freeze in the freezer for 3-4 hours, stirring every 30 minutes.
Coarsely chop the hazelnuts and toast them with the coconut blossom sugar in a hot pan without fat over medium heat for 3 minutes and let them caramelize slightly. Transfer to a piece of baking paper and let cool.
To serve, sprinkle the hazelnuts as desired in a strip in the center of 4 plates. Spoon the mousse next to it as a dot and serve everything sprinkled with the remaining dill tips.
