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Dessert

Raspberry-yoghurt mousse

Raspberry yoghurt mousse

This mousse with raspberries, yoghurt and cream can also be served as a semi-freddo.
Margit Stabinger
Farmer from farm Kinigerhof
Ingredients
4 - 6 persons
20 MIN.
  • 200 g
    natural yoghurt
  • 50 g
    icing sugar
  • 150 g
    raspberries (fresh or preserved)
  • 50 ml
    raspberry cordial
  • 2 Leaf
    gelatine
  • 150 ml
    cream
Print recipe
www.roterhahn.it
Instructions - Raspberry-yoghurt mousse
  • circle-dashed 1.
    Step
    Stir the icing sugar into the plain yoghurt and strained raspberries along with half of the syrup.
  • circle-dashed 2.
    Step
    Heat the remaining syrup, melt the gelatine in it and add it to the raspberry-yoghurt mixture.
  • circle-dashed 3.
    Step
    Chill and carefully fold in the whipped cream as soon as the mixture starts to set. Fill a terrine and chill until the mousse is set.
  •  
    Happy cooking
Margit Stabinger
Farmer from 'Roter Hahn Hofschank'
Kinigerhof in Sexten

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