Ingredients
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
Melons
How it's done
Mousse
Combine the yoghurt with all the ingredients up to and including lemon juice in a bowl and mix well. Dissolve the gelatine in the boiling water, mix together with 2 tbsp of the yoghurt mixture and immediately stir into the remaining yoghurt. Chill until the mixture is slightly firm at the edges (about 15 mins.), stir until smooth. Using a rubber spatula, carefully fold the cream into the yoghurt mixture and divide into 4 glasses. Cover the mousse and leave to set in the fridge for approx. 2 hrs.
Melons
Mix the melon with the icing sugar and lemon balm, cover and leave to steep in the fridge for about an hour.
| Serve: | Arrange the melon cubes, with the resulting juice, on the yoghurt mousse and decorate with lemon balm. |
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