12
Fruit & Yoghurt Mousse
Ingredients
- 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
Method
- Fold yoghurt with whipped cream then fold in dissolved gelatin
- Slowly stir in fruit place in molds
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