Yogurt Mousse

Name: Yogurt Mousse
Yield: 10
Ingredients: For the mousse:; 2 sheets of unflavored gelatin (24 g); 1/2 cup water (120 ml); 4 cups natural yogurt (800 g); 1 cup sugar (180 g); 3 egg whites; For the sauce; 4 cups mixed frozen fruit (600 g) - raspberry, blackberry, blueberry, or strawberry, or other preferred fresh fruit; 1 cup sugar (180 g); 1/2 cup water (120 ml)

1
For the mousse:
2
2 sheets of unflavored gelatin (24 g)
3
1/2 cup water (120 ml)
4
4 cups natural yogurt (800 g)
5
1 cup sugar (180 g)
6
3 egg whites
7
For the sauce
8
4 cups mixed frozen fruit (600 g) - raspberry, blackberry, blueberry, or strawberry, or other preferred fresh fruit
9
1 cup sugar (180 g)
10
1/2 cup water (120 ml)

Ingredients

1
For the mousse:
2
2 sheets of unflavored gelatin (24 g)
3
1/2 cup water (120 ml)
4
4 cups natural yogurt (800 g)
5
1 cup sugar (180 g)
6
3 egg whites
7
For the sauce
8
4 cups mixed frozen fruit (600 g) - raspberry, blackberry, blueberry, or strawberry, or other preferred fresh fruit
9
1 cup sugar (180 g)
10
1/2 cup water (120 ml)

Directions

1
Make the mousse: sift the gelatin over the water and let it hydrate for a few minutes
2
Then, heat it over low heat in a double boiler, stirring until dissolved
3
Mix the yogurt with the sugar and dissolved gelatin
4
Place it on a bowl with ice water and whisk occasionally until thickened slightly and has the consistency of raw egg whites
5
Add the beaten egg whites and mix delicately
6
Pour into a 21.5 cm diameter mold coated with oil, cover with aluminum foil and refrigerate until firm
7
Make the sauce: in a pot, combine the ingredients for the sauce
8
Heat over medium heat and let it simmer for 15 minutes
9
Serve chilled with the mousse unmolded
10
251 calories per serving