For the mousse:
2 white gelatin sheets (24g)
1/2 cup of water (120ml)
4 cups of natural yogurt (800g)
1 cup of sugar (180g)
3 large egg whites
For the sauce
4 cups of assorted frozen fruits (600g) - raspberry, blackberry, blueberry, or strawberry, or other fresh fruit of your preference
1 cup of sugar (180g)
1/2 cup of water (120ml)
For the mousse:
2 white gelatin sheets (24g)
1/2 cup of water (120ml)
4 cups of natural yogurt (800g)
1 cup of sugar (180g)
3 large egg whites
For the sauce
4 cups of assorted frozen fruits (600g) - raspberry, blackberry, blueberry, or strawberry, or other fresh fruit of your preference
1 cup of sugar (180g)
1/2 cup of water (120ml)
Prepare the mousse: sprinkle gelatin over water and let it hydrate for a few minutes
Heat to a simmer in a bain-marie, stirring until dissolved
Mix yogurt with sugar and dissolved gelatin
Place in a bowl with ice and water and stir occasionally until thickened slightly and similar in consistency to raw egg white
Add beaten egg whites and mix gently
Pour into a 21.5cm diameter greased mold, cover with plastic wrap and refrigerate until firm
Prepare the sauce: In a pan, combine the ingredients for the sauce
Simmer over medium heat for 15 minutes
Serve chilled with the mousse unmolded
251 calories per serving
