Hand-made yoghurt mousse and tart plum sorbet
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 4
- Easy
- Fat conscious
- 15 minutes
- 3 hours (setting time)
- Slanghoek Crème de Chenin 2006
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Comments