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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
For 4 glasses, each approx. 250 ml
How it's done
Mix the yoghurt and salt and pour into a cheesecloth, squeeze out thoroughly, place in a sieve with the cheesecloth, leave to drain over a bowl in the fridge for approx. 1 hr., gently squeezing out the yoghurt from time to time.
Add the gooseberries and sugar to a pan, mix and leave to infuse for a moment, then bring to the boil. Cover and simmer for approx. 5 minutes, puree until smooth and press through a sieve, then leave to cool.
Beat the cream until stiff, add the icing sugar and mix in. Stir ⅔ of the gooseberries into the yoghurt, carefully fold in the whipped cream. Divide the rest of the gooseberries into the glasses, top with the mousse, cover and chill for approx. 2 hr.
|Tip:||Halve 100 g gooseberries, mix with 1 tbsp icing sugar, leave to infuse for a moment and add on top of the mousse.|
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