A fresh dessert, very easy, quick and catchy!
| For the Mousse | |
| 140 g milk | |
| 120 g sugar | |
| 15 g gelatine | |
| 300 g fresh cream | |
| 500g greek yogurt | |
| For the bottom | |
| biscuits | |
| For the decoration | |
| Strawberry jam | |
| mint leaves | |
| strawberries and berries |
| 1. | Soak gelatin in cold water for about 10 minutes. |
| 2. | Heat the milk in a saucepan and dissolve the sugar. Let cool and add the gelatine, squeezed. |
| 3. | Mix and combine in a bowl with the yogurt. Whip the cream and add gently with movements from the bottom up. Pour into the mold and place biscuits on the surface. |
| 4. | Freeze for about 4 hours (I prepared the night for lunch the next day). Unmold the cake a few hours before serving, keeping it in the fridge until it has a mousse texture again. Decorate with jam, fruit and mint. |
Leave a Reply