7 fl oz (200 ml) Greek strained yogurt
290 g (10 1/2 oz) can blackcurrants in
unsweetened fruit juice, drained and juice
reserved
1 tsp (5 ml) rose water, plus a few drops
1 tbsp (15 ml) powdered gelatine
1 egg white
290 g (10 1/2 oz) can blackcurrants in
unsweetened fruit juice, drained and juice
reserved
1 tsp (5 ml) rose water, plus a few drops
1 tbsp (15 ml) powdered gelatine
1 egg white
method
1. Put the yogurt in a bowl. Add 90 ml (6 tbsp) of the juice from the can of blackcurrants and 5 ml (1 tsp) rose water. Beat well together.
2. Sprinkle the gelatine over 60 ml (4 tbsp) cold water in a heatproof bowl and leave to soak for 1 minute.
3. Place over a pan of gently boiling water and stir until the gelatine is dissolved. Set aside to cool slightly, then stir into the yogurt mixture.
4. Whisk the egg white until stiff and fold gently into the mixture.
5. Rinse the insides of 4 ramekin dishes under cold water and drain.
6. Spoon in the yogurt mixture and level the surface. Chill for 2 - 3 hours or until set.
7. To serve, run a knife around the edge of each ramekin dish and turn out each mousse on to a plate.
8. Carefully spoon the blackcurrants on top and sprinkle with a few drops of rose water.
Serve immediately.
2. Sprinkle the gelatine over 60 ml (4 tbsp) cold water in a heatproof bowl and leave to soak for 1 minute.
3. Place over a pan of gently boiling water and stir until the gelatine is dissolved. Set aside to cool slightly, then stir into the yogurt mixture.
4. Whisk the egg white until stiff and fold gently into the mixture.
5. Rinse the insides of 4 ramekin dishes under cold water and drain.
6. Spoon in the yogurt mixture and level the surface. Chill for 2 - 3 hours or until set.
7. To serve, run a knife around the edge of each ramekin dish and turn out each mousse on to a plate.
8. Carefully spoon the blackcurrants on top and sprinkle with a few drops of rose water.
Serve immediately.
serving amount
serves 4
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