Yogurt Mousse with Rhubarb Orange Granita
Yogurt Mousse with rhubarb orange granita - Cream, fruit, spring fragrance
Healthy, because
Even smarter
Nutritional values
Rhubarb can score with a considerable portion of potassium. The mineral, along with sodium and chloride, is an important electrolyte in the body. It regulates the fluid balance of the cell, enables the transmission of impulses in the nervous system and makes the muscles contract.
If the yogurt cream mousse is to be prepared vegetarian, you can replace the gelatin with agar-agar. Information on quantity and preparation can be found on the respective packaging of the vegetable gelling agent.
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 25 ozs Rhubarb
- 2 sprigs fresh thyme
- 3 ¼ ozs Raw cane sugar
- 2 ¾ ozs red Grape juice
- 3 ½ ozs Orange juice
- 8 sheets white gelatin
- 1 organic lime
- 7 ¼ ozs Greek yogurt
- 7 ¼ ozs Buttermilk
- 32 ozs Whipped cream
- 3 ¼ ozs almonds (4 TBSP.)
Kitchen utensils
Preparation steps
For the granita, wash and clean the rhubarb, peel off the skin and cut the rhubarb into finger-length pieces. Wash thyme and shake dry.
Put rhubarb in a saucepan with 2 ounces sugar, 3 Tablespoons grape juice, and 5 ounces water, cover, and steam over medium heat for about 10 minutes until al dente. Put half of it in a bowl with thyme. Allow the rhubarb compote to cool.
Continue cooking the other half for approx. 10 minutes until the rhubarb is well tender. Then mix with orange juice and remaining grape juice and puree finely with a hand blender. Pour granita mixture into a shallow container, let cool and then place in the freezer for at least 3 hours, stirring with a fork about every 30 minutes so that the granita freezes granularly.
For the mousse, soak the gelatin in cold water for 5-10 minutes. Meanwhile, rinse lime, pat dry, finely grate peel, and squeeze juice. Mix yogurt with buttermilk, remaining sugar, lime juice, and zest.
Lightly squeeze gelatin, place in a small saucepan and dissolve over low heat while stirring until liquid. Mix dissolved gelatin with 2 tablespoons yogurt mixture, then mix everything into the remaining yogurt cream.
Whip the cream until stiff and fold in. Pour mousse into 4 dessert bowls and place in refrigerator for approx. 3 hours. Coarsely chop the almonds.
To serve, place a little rhubarb compote and granita on each mousse and sprinkle everything with almonds.
