Rosewater berry mousse
3 serves of fruit
- 1½ teaspoons powdered gelatine
- 1½ tablespoons water
- 1 cup low-fat milk
- 1½ tablespoons caster sugar (20g)
- 1 teaspoon vanilla extract
- 1½ cups low-fat vanilla yoghurt (400g)
- 250g strawberries, hulled and sliced
- 1½ cups fresh or frozen mixed berries (150g)
- ½ tablespoon icing sugar
- 1½ teaspoons rosewater essence
- Sprinkle gelatine over water in a cup and set aside.
- Place milk, sugar and vanilla into a small saucepan over medium heat. Stir occasionally and heat until hot but not boiling.
- Remove from heat and stir through gelatine until dissolved. Set aside to cool slightly.
- Add yoghurt and mix well until smooth. Use a stick mixer or blender to process yoghurt mixture until light and fluffy, about 1 minute.
- Divide mixture among four 250ml (1 cup) capacity serving glasses or bowls.
- Cover the glasses with plastic wrap and refrigerate for 4 hours or overnight until set.
- Combine strawberries, berries, icing sugar and rosewater.
- Just prior to serving, decoratively pile berries on top of each mousse.
- Replace berries with seasonal fruits and choose flavoured yoghurts to compliment such as mango yoghurt topped with diced tropical fruit.
- Use any colourful combination of diced summer fruit.
- Omit rosewater essence and icing sugar and mix with fresh passionfruit or orange juice topped with shredded mint.
- Mousse can be made up to 2 days in advance.
- Berries can be prepared up to 4 hours in advance.
- small saucepan
- stirring spoon
- stick blender
- 4 x 1 cup capacity serving glasses or bowls
Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.