88
Lemon mousse
Serves 4
Ingredients:
250 g natural yoghurt
50 g crème fraîche
Juice of 2 lemons
2 tsp vanilla sugar
90 g sugar
4 leaves of gelatine
250 ml double cream
500 g summer berries
50 g sugar
Method:
1. Soak the gelatine in cold water for approx.
10 minutes. Squeeze out the excess liquid and heat
for 15 seconds at 450 W.
2. Combine the yoghurt, crème fraîche, lemon juice,
sugar and vanilla sugar. Mix approx. 1 tbsp of the
mixture into the gelatine, then stir into the rest of
the yoghurt mixture. Chill.
3. When the yoghurt mixture begins to set, whip the
cream and fold it into the yoghurt.
4. Sprinkle the berries with sugar and, if using frozen
fruit, defrost for 10 minutes at 150 W. Arrange the
fruit on 4 dessert plates with scoops of the mousse.
Decorate with spirals of lemon zest or sprigs of
lemon balm.
Setting:
Microwave
Power level:
450 W + 150 W
Position:
Turntable
Duration:
15 seconds + 10 minutes
Tip
To get
more juice from your
lemons,
roll the uncut lemons
firmly with palm of your hand
on the worktop before
squeezing.
