Hand-made yoghurt mousse and tart plum sorbet

Hand-made yoghurt mousse and tart plum sorbet

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  • 4
  • Easy
  • Fat conscious
  • 15 minutes
  • 3 hours (setting time)
  • Slanghoek Crème de Chenin 2006


  • 10 g powdered gelatine or 2 gelatine leaves
  • 2 T hot water
  • 2 egg whites
  • ½ t cream of tartar
  • 100 g sugar
  • 2 cups natural yoghurt
  • plum sorbet, for serving

Cooking Instructions

Stir the gelatine into the hot water until dissolved.

Beat the egg whites and cream of tartar to form stiff peaks, then beat in half the sugar. Mix together the diluted gelatine, lemon juice, yoghurt and remaining sugar.

Gently fold in the beaten egg-white mixture. Pour into serving glasses and refrigerate for at least 3 hours, or until set.

Serve each glass with a generous scoop of plum sorbet.

Cook’s tip: Try raspberry sorbet as an alternative.

Per serving: 992.1kJ, 11g protein, 2.6g fat, 46.5g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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