Yoghurt Mousse and Raspberry Jelly

Cook time 30 mins + chilling time
Servings 4-6



4 gold gelatine leaves

400ml cranberry juice

⅓ cup caster sugar

1 punnet of raspberries


2 egg whites

⅓ cup caster sugar

300ml Greek yoghurt

1 vanilla bean, seeds scraped

Yoghurt Mousse and Raspberry Jelly


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.