Yogurt mousse with strawberry coulis

Soak the gelatine leaves in cold water.

Mix the whole milk hay milk yogurt with powdered sugar, lemon juice, and lemon zest.

Squeeze out the soaked gelatine leaves and gently heat it in a small saucepan until completely dissolved.

Stir 4–5 tablespoons of the yogurt mixture into the gelatine. Then add it to the remaining whole milk hay milk yogurt and mix well.

Whip the cream until stiff and gently fold it into the yogurt-gelatine mixture.

Divide into glasses and refrigerate for at least 3 hours until set.

Meanwhile, soak the gelatine leaves for the strawberry coulis in cold water.

Wash and chop the strawberries and briefly bring them to a boil with lemon juice and sugar. Blend with a hand blender and dissolve the squeezed gelatine leaves in the warm mixture.

Allow the strawberry sauce to cool until lukewarm, then pour it over the set yogurt mousse. Refrigerate again for at least 1 hour.

Serve garnished with mint leaves.

tip

Remove the whole milk hay milk yogurt from the refrigerator in advance so it can reach room temperature.

Strawberries can be replaced with any fruit of your choice.