YOGURT RASPBERRY MOUSSE
I love strawberries, but what I have in my freezer are bags and bags of frozen raspberries from the garden. Consequently, I am always looking for ways of using up the raspberries, so when I saw Yogurt Strawberry Mousse with Strawberry Coulis at With a Glass, I knew I had to adapt the wonderful looking recipe to raspberries. Raspberries are tarter than strawberries; therefore I reduced the fruit from 250 to 200 grams. The recipe yielded 4 servings and since raspberries have an intense flavour, I saw no point adding coulis to the mousse. For strawberries, blueberries or blackberries, yes definitely, top the mousse with fresh coulis. I have a strawberry coulis recipe here, and of course With a Glass has the instruction for strawberry coulis in the original recipe. Made entirely in the blender, this is a no fuss dessert. I jumped the gun and served it a little too early as the photo attests to this. But by the following day it was more gelatinous than mousse like. It’s a personal thing, but I liked it more super chilled and gelatinous.
200 g fresh or frozen raspberries [fully thawed]
1 cup natural yoghurt
3+1 Tbsp sugar
1 pkg. Knox gelatine powder [equals to 1 Tbsp]
1/4 cup boiling water
• Place the raspberries, yoghurt and 3 Tbsp sugar in the blender.
• Puree until smooth.
• In a small bowl combine 1 Tbsp sugar and one package of Knox gelatine powder.
• Add 1/4 cup boiling water and stir until the gelatine is completely dissolved.
• Add the dissolved gelatine to the fruit mixture and puree until well combined.
• Pour into serving bowls and thoroughly chill, for 4-6 hours or overnight.
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