for 4 person

Mousse

180 g	plain yoghurt
2 tbsp	icing sugar
1	organic lemon, use grated zest and 1 tbsp of juice
1 leaf	gelatine, , soaked for approx. 5 mins in cold water, drained
1 tbsp	water, boiling
1 dl	full cream, beaten until light and frothy

Melons

450 g	charentais melons, cut into small cubes
1 tbsp	icing sugar
1 tbsp	lemon balm, finely chopped
	lemon balm to decorate

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.

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