Yogurt Mousse

Name: Yogurt Mousse
Yield: 8
Ingredients: 1 envelope of unsalted gelatin, white; 1/4 cup of water (60 ml); 2 cups of natural yogurt (400 g); 1/2 cup of sugar (90 g); 2 egg whites at room temperature; Olive oil (for greasing); FOR THE SAUCE; 2 cups of assorted frozen fruits - raspberry, blackberry or strawberry (300 g); 1/2 cup of sugar (90 g)

1
1 envelope of unsalted gelatin, white
2
1/4 cup of water (60 ml)
3
2 cups of natural yogurt (400 g)
4
1/2 cup of sugar (90 g)
5
2 egg whites at room temperature
6
Olive oil (for greasing)
7
FOR THE SAUCE
8
2 cups of assorted frozen fruits - raspberry, blackberry or strawberry (300 g)
9
1/2 cup of sugar (90 g)

Ingredients

1
1 envelope of unsalted gelatin, white
2
1/4 cup of water (60 ml)
3
2 cups of natural yogurt (400 g)
4
1/2 cup of sugar (90 g)
5
2 egg whites at room temperature
6
Olive oil (for greasing)
7
FOR THE SAUCE
8
2 cups of assorted frozen fruits - raspberry, blackberry or strawberry (300 g)
9
1/2 cup of sugar (90 g)

Directions

1
In a small heatproof bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes
2
Bring to a boil in a bain-marie and stir until dissolved
3
In a large bowl, mix together the yogurt, sugar, and gelatin solution
4
Place on an ice bath with stirring, until thickened slightly and acquired a consistency similar to raw egg white
5
Beat the egg whites until frothy, then fold into the yogurt mixture and mix delicately
6
Pour into a decorative mold of 18 cm diameter, greased with olive oil
7
Cover with aluminum foil and refrigerate for about 4 hours or until firm
8
PREPARE THE SAUCE: In a large saucepan, combine the fruits and sugar and bring to a simmer over medium heat for 15 minutes
9
Let cool and refrigerate for about 1 hour
10
To unmold, quickly submerge the mold in hot water (without getting the mousse wet), run a knife around the edges and invert onto a plate
11
Serve with chilled sauce
12
138 calories per serving