Honey & Yoghurt mousse

Ingredients: (serves 6)
    2 tbs cold water
    2 tsp powdered gelatine
    390g (1 1/2 cups) Greek yoghurt
    125ml (1/2 cup) honey
    2 eggs, separated
    125ml (1/2 cup) thickened cream
    6 ripe clingstone peaches, halved, stones removed, sliced

  1. Place six 200ml-capacity metal dariole moulds on a baking tray. Place water in a small saucepan. Sprinkle with gelatine and set aside for 5 minutes to soak. Place saucepan over low heat and cook, stirring occasionally, for 1 minute or until gelatine dissolves (do not boil). Remove from heat.

  2. Use a balloon whisk to whisk together the yoghurt, honey and egg yolks in a bowl until smooth and combined.

  3. Use an electric beater to whisk the cream in a bowl until soft peaks form. Use a metal spoon to fold the cream into the yoghurt mixture until just combined.

  4. Use a clean electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Fold egg whites into the yoghurt mixture until combined. Add 1 tbs of the yoghurt mixture to gelatine mixture and stir to combine. Add gelatine mixture to yoghurt mixture and fold until combined.

  5. Spoon yoghurt mixture evenly among moulds. Cover with plastic wrap and place in the fridge for 4 hours or until set.

  6. Dip the moulds, 1 at a time, into hot water for 2 seconds, then turn onto serving plates. Serve with peaches.


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