The mini yogurt and raspberry mousse they are simply delicious. Perfect for a romantic couple dinner I am easy to realize. The right combination between the sweetness of cream, the very slight acid tip of Greek yogurt and the fragrant flavor of the raspberries makes these mousses a dessert to be enjoyed until the last heart.
Ingrediants
- 180 g of Greek yogurt
- 130 g of fresh raspberries
FOR ABOUT 24 MINI MOUSSE
- 140 ml of fresh cream
- 70 g powdered sugar
- 2 sheets of gelatin
How to prepare: Mini yogurt and raspberry mousse
The mini yogurt and raspberry mousse They are small dessert pleasantly fresh and irresistible. Easy And fast to be made, they can be prepared in advance and stored in the refrigerator until it is time to turn them out and serve them.
Minute morsels, with a delicate flavor and almost ethereal in texture, are the ideal dessert for a romantic dinner for two. The Greek yogurt it is denser than the traditional one and less acidic: characteristics that make it particularly suitable for making yogurt mousse, Bavarian and semifreddo.
Combined in this preparation with the cream and the slightly sour sweetness of raspberry, Greek yogurt gives a simply delicious end result. Try it also in the recipe for yogurt and passion fruit mousse or, almost natural, enjoying a cup of muesli with Greek yogurt, raspberries and pistachios.
OTHER DELICIOUS RECIPES: Strawberry mousse, Panna cotta with Greek yogurt and peaches, Cream and raspberry parfait with mirror glaze, Raspberry parfait
- Execution
- easy
- Preparation time
- 20 min
- Resting place
- fridge
- Rest time
-
3h
- Portions
-
4 – 6
How to prepare: Mini yogurt and raspberry mousse
Start preparing the mini yogurt and raspberry mousses by soaking the two gelatine sheets in cold water. In the meantime, pour the Greek yogurt, the icing sugar and the previously blended raspberries into a bowl.
Mix well with the help of an electric mixer. Heat 70 ml of cream in a saucepan over low heat bringing it to the limit of the boil. Remove from the heat, add the well-squeezed gelatine sheets and mix well with a whisk until they are completely dissolved. Add the cream to the raspberry mixture and mix everything together. In another bowl, whip the remaining cream until it is very frothy. Add it to the mixture and mix gently from bottom to top, with the help of a spatula, so as not to disassemble the mousse.
Then pour the mousse into the heart-shaped silicone molds that you will transfer to the refrigerator and let them rest for 3 hours.
Turn out the mini yogurt and raspberry mousses on a serving dish and serve immediately.
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