The mousse is topped with a strawberry rhubarb compote.
No gelatine in this mousse. Just the Greek yogurt helps with the stiff whipped double cream.
This dessert is light and nice to have on a hot day. I had 2 rhubarb stalks in the fridge and made a compote to enjoy in the late afternoon. My neighbor went out on her bike. 15 min later she came with a huge bag of strawberries, ready to eat today. I have got some of them. I reheated the compote and tossed the cleaned strawberries in. They only needed 3 min
Mousse for 3:
300 g Greek yogurt 10%
50 g icing sugar, 1 tsp vanilla extract
1 lime zest and juice
200 g double cream with stiff peaks
Beat the cream and set aside. Mix the other ingredients and bring them together.
Set in the fridge.
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