Yogurt mousse with raspberry sauce
The gauze will absorb excess water and allow the mixture to set just right without using gelatin. Let it cool and set for about an hour, and drain the yogurt overnight
How to make it
1
Put the yogurt in a bowl, add the granulated sugar and mix well
2
While placing the cream in ice water, add the granulated sugar and whisk, then add the mascarpone and mix well
3
Add the granulated sugar to the egg whites in 2-3 batches and whisk until stiff peaks form
4
Add [2] to [1] and mix well, then add [3] and mix gently, being careful not to crush the meringue bubbles
5
Cut the biscuits into 2cm pieces and soak them in the coffee liqueur
6
Line a cocotte with gauze, add (4), place two pieces of (5) on top, cover with the gauze to seal, and chill in the refrigerator to harden
7
Remove [6] from the cocotte and gauze, place biscuit-side down in a serving dish, sprinkle with blueberries and raspberries, pour over the raspberry sauce and garnish with mint
6 ingredients
-
- yogurt
- 370g
-
- Granulated sugar
- 40g
-
- Fresh cream
- 50cc
-
- Granulated sugar
- 10g
-
- mascarpone
- 26g
-
- Egg white
- 1 piece
-
- Granulated sugar
- 10g
-
- biscuit
- 4 slices
-
- Coffee liqueur
- Appropriate
-
- raspberry sauce
- Appropriate
-
- blueberry
- 24 grains
-
- raspberry
- 12 grains
-
- mint
- Appropriate
-
- gauze
- 6 sheets
[PR]
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