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Fruit & Yoghurt Mousse


250g SPC strained fruit – diced pears

520g yoghurt

120g icing sugar

375g soft whipped cream

8 gelatin leaves (gold) in cold water

½ whip cream with icing sugar



Fold yoghurt with whipped cream then fold in dissolved gelatin

Slowly stir in fruit place in molds

Fruit & Yoghurt Mousse

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