Mousse CD DP 30mins plus
4 Cold Dessert Pudding Gluten
120ml/4fl.oz. Crème Fraîche
The Juice of 1 Lime
The grated zest of 1 Lemon
1 teasp Icing Sugar
1/2 packet unflavoured Gelatine
2 tbsp Cold Water
120ml/4fl.oz. Double Cream
2 Egg Whites
1 tbsp Caster Sugar
1. Place the
yogurt, crème frâiche, lime juice, lemon zest, and icing sugar in a large bowl
and lightly mix. Set aside.
2. In a small heat
proof bowl, dissolve the gelatine powder in the cold water then set the bowl in
a small saucepan of hot water over low heat and stir until completely melted,
stirring from time to time.
3. In another
mixing bowl, beat the cream until firm peaks form.
4. Fold the
gelatine into the whipped cream.
another mixing bowl, beat the egg whites with 1 tablespoon of the caster
sugar until firm peaks form.
6. Fold the
whipped cream mixture into the yogurt mixture, then fold in the beaten egg
7. Transfer to a
large serving dish or individual ramekins, cover with clingfilm and chill for at
least 3 hours.
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