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.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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