Entertaining guests this warm, holiday season and need a refreshing dessert that is easy to make in between the busy period? We have a fresh twist on a favourite dessert. Keep reading to learn how to make this raspberry mousse.
You will need:
3 x 250 gram punnets Y.V.Fresh Erika raspberries
1 cup water
2 ½ teaspoons Gelatin
¾ cup caster sugar
2 cups thick natural yoghurt
Tablespoon Vanilla essence
Place water in a kettle and start to boil water. In a saucepan, place 3/4 cup of room temperature water and gelatin and begin to stir.
Once you see the gelatin has been stirred in properly, allow to sit for a few minutes before placing sugar, raspberries vanilla essence and ¼ boiling water from the kettle.
Boil all ingredients on a medium heat until mixture begins looking thick and gloopy. Turn off the flame and immediately pour mixture into a blender of food processor. Allow the mixture to cool for a few minutes before blending the mixture up so that it becomes smoothe. This will allow the raspberries to completely blend into the yoghurt when it is folded into it.
Allow the berry mixture to cool until it is luke warm when touched. Place the two cups of yoghurt into the blender and mix together until the ingredients have blended well into each other.
Spoon into a cocktail glass and decorate with more fresh raspberries. Place in fridge overnight and you will have refreshing raspberry mousse to serve during the holidays.