This document provides instructions for making a strawberry yogurt mousse cake and a strawberry mousse alternative without the cake base.
The yogurt mousse cake calls for blending digestive biscuits into a crust, mixing strawberries, sugar, gelatin, yogurt and cream into a mousse topping, and chilling overnight.
An alternative strawberry mousse recipe is also provided that combines gelatin, orange juice, strawberries, sugar, cream and egg yolks blended together then folded with whipped cream before chilling. Biscuits are suggested as an easier base than cake.
This document provides instructions for making a strawberry yogurt mousse cake and a strawberry mousse alternative without the cake base.
The yogurt mousse cake calls for blending digestive biscuits into a crust, mixing strawberries, sugar, gelatin, yogurt and cream into a mousse topping, and chilling overnight.
An alternative strawberry mousse recipe is also provided that combines gelatin, orange juice, strawberries, sugar, cream and egg yolks blended together then folded with whipped cream before chilling. Biscuits are suggested as an easier base than cake.
This document provides instructions for making a strawberry yogurt mousse cake and a strawberry mousse alternative without the cake base.
The yogurt mousse cake calls for blending digestive biscuits into a crust, mixing strawberries, sugar, gelatin, yogurt and cream into a mousse topping, and chilling overnight.
An alternative strawberry mousse recipe is also provided that combines gelatin, orange juice, strawberries, sugar, cream and egg yolks blended together then folded with whipped cream before chilling. Biscuits are suggested as an easier base than cake.
Looking for lighter strawberry cheesecake recipe? Womanandhome.com's strawberry
yogurt mousse is a delicious option This yogurt mousse recipe is lighter than traditional cheesecake and not as cloying. A great way to use up the last of the seasons strawberries. Preparation time: !" minutes plus chilling o#ernight Serves 10 to 12 $ % &""g packet digesti#e biscuits or 'ob (obs )""g *+o,- unsalted butter. melted /""g *$lb )o,- strawberries. hulled )tbsp lemon 0uice +/g *!o,- caster sugar & lea#es gelatine. softened in cold water *or use & le#el tsp powdered- )/"ml *1fl o,- 2reek yogurt $ % )3&ml pot double cream You will need )!cm *1in- loose4bottomed springform cake tin 1 5rush the biscuits in a blender. add the melted butter and mi% well. Press the biscuit mi%ture into the base of the springform tin. 2 Place the strawberries and lemon 0uice in a blender and pur6e until smooth. 2ently heat the pur6e and sugar in a saucepan until the sugar dissol#es. 7emo#e from the heat. 89uee,e the e%cess water from the soaked gelatine lea#es and add them to the strawberry mi%ture. 8tir well until dissol#ed. then cool. 3 When cold. whisk in the yogurt. Whip the cream until thick and fold into the strawberry mi%ture. Pour o#er the biscuit base and chill in the fridge for : hours or o#ernight until set. 8er#e with a spoonful of 2reek yogurt and strawberries. Per serving: 540-460cals, 42-35g fat, 25-21g saturated fat, 40-33g carbohydrate 444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444 $ tablespoon gelatine $;& cup orange 0uice ) % )/"g punnets strawberries $;! cup sugar $ tablespoon cream ) eggs. separated $ $;& cups cream. whipped To make Strawberry Mousse: 5ombine gelatine with orange 0uice in small bowl. 8tand bowl in hot water. 8tir until mi%ture dissol#es. Place $ punnet of strawberries. the sugar. gelatine mi%ture. cream and egg yolks in food4 processor bowl. <sing the pulse action. press button for )"s or until mi%ture is smooth. Transfer mi%ture to a large mi%ing bowl. <sing a metal spoon. fold in whipped cream. Place egg whites in small. clean. dry mi%er bowl. =eat with electric beaters until soft peaks form. >old into strawberry mi%ture. Pour mousse e#enly into prepared tin. 5o#er. refrigerate se#eral hours or until set. the abo#e is instructions from the book ? it does sound like alot of work yes? but trust me. the mousse really tastes fantastic@ oh and because i dont think the cake base is a good idea. heres an alternati#e A ase : $:"g digesti#e biscuits 3"g melted butter $. 5rush biscuits and stir in melted butter when it is warm. ). Bi#ide and press onto the base of the a )"cm cake tin. 5hill for $/mins or until needed. !. Prick base with the back of a skewer before pouring in the filling. Bisclaimer A im estimating the amount of biscuits youll need for the base. im thinking itll look like this e#entually A doesnt take much imagination to #isualise a biscuit base right? i should#e 0ust posted the original picture. re9uest that you #isualise it without the cake bit and sa#e me some editing time Cn0oy@