Strawberry Yogurt Mould recipe
information
A light mousse made in a ring mould always looks pretty filled with fresh fruit, and strawberries are probably the most decorative of all the soft summer berries. The delicately flavoured mould has a very light set, just firm enough to turn it out. Substitute buttermilk for the yogurt if you prefer.
ingredients
A hint of lemon brings out the flavour of strawberries to the full, in this prettily fluted ring.
3 eggs
50 g (2 oz) caster sugar
finely grated rind and juice of 1 lemon
450 g (1 lb) strawberries
20 ml (4 tsp) gelatine
150 g (5 oz) natural yogurt
150 g (5 oz) strawberry yogurt
50 g (2 oz) caster sugar
finely grated rind and juice of 1 lemon
450 g (1 lb) strawberries
20 ml (4 tsp) gelatine
150 g (5 oz) natural yogurt
150 g (5 oz) strawberry yogurt
method
1. Put the eggs, sugar and lemon rind in a large bowl. Using an electric mixer, whisk together until the mixture is pale, thick and creamy and leaves a trail when the whisk is lifted from the bowl.
2. Hull half of the strawberries and place in a blender or food processor with half of the lemon juice. Puree until smooth.
3. Gradually whisk the puree into the mousse mixture, whisking well to keep the bulk.
4. Sprinkle the gelatine over the remaining lemon juice in a small bowl and leave to soak for 5 minutes. Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then gradually add to the mousse mixture with the natural and strawberry yogurts. Stir carefully but thoroughly to mix. Pour into a greased 1.7 litre (3 pint) ring mould and chill for 4-5 hours or until set.
5. To serve, dip the mould briefly in hot water, then invert on to a serving plate. Hull most of the remaining strawberries, but leave a few of the green hulls on for decoration. Fill the centre of the ring with the fruit. Serve with extra natural yogurt, if liked.
2. Hull half of the strawberries and place in a blender or food processor with half of the lemon juice. Puree until smooth.
3. Gradually whisk the puree into the mousse mixture, whisking well to keep the bulk.
4. Sprinkle the gelatine over the remaining lemon juice in a small bowl and leave to soak for 5 minutes. Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then gradually add to the mousse mixture with the natural and strawberry yogurts. Stir carefully but thoroughly to mix. Pour into a greased 1.7 litre (3 pint) ring mould and chill for 4-5 hours or until set.
5. To serve, dip the mould briefly in hot water, then invert on to a serving plate. Hull most of the remaining strawberries, but leave a few of the green hulls on for decoration. Fill the centre of the ring with the fruit. Serve with extra natural yogurt, if liked.
serving amount
serves 6
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