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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


  1. Fold yoghurt with whipped cream then fold in dissolved gelatin
  2. Slowly stir in fruit place in molds
Fruit & Yoghurt Mousse

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