A game of tastes, shapes and sizes for these mini yogurt and raspberry mousse: a dessert to be brought to the table like a real scenographic cake and to be served in greedy and cheerful single portions.
Ingrediants
- 50 g of flour 00
- 50 g of almond flour
- 50 g of butter
- 50 g of brown sugar
- a pinch of salt
- 300 g of natural whole yogurt at room temperature
- 5 g of gelatin in sheets
For the almond streusel
For the yogurt mousse
- 80 g of powdered sugar
- 220 g unsweetened semi-whipped cream
- 50 g of raspberry puree (about 1 hectogram of pureed and sieved raspberries)
- a teaspoon of powdered sugar
- 4 raspberries
- pink and white velvet effect spray dye
For the raspberry coulis
For decoration
Here is a creative idea to celebrate a special occasion: the mini yogurt and raspberry mousse, a chessboard made up of nine small single-portion mousse, white and pink, very pretty and greedy.
The peculiarity of the dessert lies precisely in its composition: the cubes of mousse, which together will make up the chessboard, have a slight hollow ready to accommodate the raspberry coulis or a fresh fruit. To make them we used a silicone mosaic mold that is easily found on the market.
The recipe for making this dessert requires a certain commitment: the Yogurt Mousse it does not require cooking and the base of the sweets is made up of one almond streusel which requires a short cooking in the oven. together of the two textures is a real surprise for the palate. Do not underestimate the fact that both mousses and streusel can be prepared in advance and keep (the first in the freezer and the second in an airtight jar) until ready to compose and serve the dessert.
A spoon dessert with fruit it is always a great idea to end a dinner with simplicity. If you like to make them, and you are looking for easy recipes, you can also try the Panna cotta with coulis with berries or the Tiramisu with yogurt and fruit or the fragrant yogurt and passion fruit mousse.
OTHER DELICIOUS RECIPES: Creamy chocolate with raspberry mousse, Alitaliana semifreddo with strawberries, Cream and raspberry semifreddo with mirror glaze
How to prepare: Mini yogurt and raspberry mousse
- Execution
- average
- Preparation time
- 20 min
- Cooking time
-
20 min
- Rest time
-
9h
- Portions
-
9
How to prepare: Mini yogurt and raspberry mousse
To make the mini yogurt and raspberry mousses, first focus on the base. Prepare the streusel by blending all the ingredients together, distribute the crumbs obtained on a baking sheet lined with parchment paper and freeze for at least 1 hour. After this time, transfer to a preheated oven at 170 ° C and cook for about 20 minutes. Remove from the oven and allow to cool. For the mousse: soak the gelatin in cold water for 5 minutes, heat a small part of yogurt and melt the well-squeezed gelatin in it, add the rest of the yogurt together with the icing sugar.
Incorporate the cream after having semi-whipped it and mix gently. Pour the mixture into single-portion molds without filling them to the brim, in order to leave space to immediately add the streusel that will form the basis of the small mousses. Cover with cling film and leave in the freezer for at least 8 hours.
Prepare the raspberry coulis by mixing the puree with the icing sugar. Turn out the single portions very cold, arrange them on a sheet of parchment paper and spray 5 with the white spray and 4 with the pink spray.
Arrange them in a checkerboard pattern on a serving plate, alternating white with pink, pour the raspberry coulis into the cavities of the white mousses and garnish the pink ones with a raspberry. Let the mini yogurt and raspberry mousses reach a soft, fluffy texture before serving.
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