Yoghurt mousse with passion fruit

Yoghurt mousse with passion fruit

Total: 3 hr 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 143 kcal
, Fat: 3 g
, Carbohydrate: 21 g
, Protein: 7 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mousse

3 fresh egg whites
1 pinch salt
2 tbsp sugar
2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp water, boiling
½ tbsp lemon juice
300 g plain yoghurt
2 tbsp icing sugar

Passion fruit

4 passion fruit, halved, pulp scooped out
1 tbsp acacia honey
some peppermint leaf
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How it's done

Mousse

Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites turn glossy. Dissolve the gelatine in the hot water, add the lemon juice, carefully fold in the egg whites. Combine the yoghurt and icing sugar, mix in and refrigerate for approx. 3 hrs.

Passion fruit

Mix the passion fruit pulp with the honey. Plate up the mousse, top with the passion fruit, garnish with mint.

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