Gooseberry and yoghurt mousse

Name: Gooseberry and yoghurt mousse
Prep time: 20 min
Total time: 200 min
Yield: 4
Ingredients: 80 g sugar; 2 tbsp icing sugar; 400 g plain greek yoghurt; 2 ½ dl full cream; 400 g gooseberries; 2 pinch salt

desserts summer

Total: 3 hr 20 min. | Active: 20 min.

vegetarian, gluten-free

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Ingredients

for 4 person

Yoghurt
400 g	plain greek yoghurt
2 pinch	salt

Gooseberries
400 g	gooseberries
80 g	sugar

Mousse
2 ½ dl	full cream
2 tbsp	icing sugar

How it's done

Yoghurt

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.

Gooseberries

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.

Mousse

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.

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