Yogurt Mousse with Passion Fruit Coulis
Tangy mousse made with Delamere Dairy plain goats’ yogurt.
- Servings: 4
- Prep Time: 15mins
- Cooking Time: 2 hours chilling
What you'll need
- 4 small dishes (i.e. soufflé or crème caramel dishes)
- 150g Delamere Dairy’s plain goats’ yogurt
- 100ml lightly whipped cream
- 30g caster sugar
- 2 leaves gelatine
Passion Fruit Coulis
- Juice of 3 passion fruits
- 50g sugar
- Juice of 1 orange
- 1 passion fruit scraped for decoration.
How to make it...
- Dissolve the gelatine in cold water until soft and warm gently in a pan until totally dissolved. Add sugar.
- Beat in the yoghurt.
- Gently fold in the lightly whipped cream until smooth and place into dishes.
- Chill for 2 hours and serve or gently warm the outside of the dishes in hot water and turn out onto a plate.
- Passion Fruit Coulis - Boil the juice of the three passion fruits, orange juice and sugar for approximately 3-4 minutes. Pass through a fine sieve and allow to cool.
- Add the seeds from the remaining passion fruit.
To Serve
Decorate the mousse with the coulis.
