DOCUMENT

66 Lemon mousse Serves 8 | Preparation time: 65 minutes + chill for 4 hours Ingredients For the mousse: 4 gelatine leaves 250 g yoghurt, 3.5 % fat 50 g crème fraîche 2 lemons | just the juice 1½ tsp. vanilla sugar 90 g caster sugar 250 g cream 500 g mixed berries, frozen 50 g caster sugar For the garnish: Lemon balm Accessories: Microwave-safe bowl Glass tray Preparation Soak the gelatine in cold water for approx. 10 minutes, then squeeze out the water. In the meantime, combine the yoghurt, crème fraîche, lemon juice, sugar and vanilla sugar and whisk together. Add some more sugar to taste. Dissolve the gelatine using the settings indicated for cooking stage 1. Add 1 tbsp. of the yoghurt mixture to the gelatine and stir until smooth. Then stir this mixture into the rest of the yoghurt mixture. Chill in the refrigerator. When the yoghurt mixture starts to set, whip the cream until stiff and fold into the mixture. Chill the mixture for 4 hours or overnight until it is firm. Place the frozen berries in the glass tray, sprinkle with sugar and place in the oven. Defrost using the settings indicated for cooking stage 2. Mix the berries with their juices and the sugar and serve on 8 plates. Shape the mousse into quenelles and place on top. Garnish with lemon balm if you wish. Settings Cooking stage 1 Oven functions: Microwave Power level: 450 W Duration: 15 seconds Shelf level: 1 Cooking stage 2 Power level: 150 W Duration: 17 minutes