Yoghurt Mousse and Raspberry Jelly
Cook Time 30 mins + chilling time
Servings 4-6
Ingredients
Jelly
4 gold gelatine leaves
400ml cranberry juice
⅓ cup caster sugar
1 punnet of raspberries
Mousse
2 egg whites
⅓ cup caster sugar
300ml Greek yoghurt
1 vanilla bean, seeds scraped
Method
In a pot, heat the cranberry juice along with the sugar until the sugar dissolves. Remove from heat and add the gelatine; stir until completely dissolved. Place the raspberries at the bottom of 4 latte glasses or any decorative glasses of your choice. Evenly pour over the liquid and set in the fridge for 2 hours.
Whisk the egg white until light and frothy. Gradually add the caster sugar and whisk until firm peaks form. Using a plastic spatula, gradually fold in the yoghurt so it remains light and fluffy. Add the vanilla. Spoon over the set jellies and refrigerate until ready to serve. Best eaten on the same day as making.