ReceptnaptárNo-bake lemon yogurt mousse
Lemon yogurt mousse is a light, airy dessert made with Greek yogurt: fresh lemon, honey and a fluffy mousse, no baking required. Served in glasses it's elegant and refreshing, and in summer the best finish to a heavy meal.
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Method
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- Soak the gelatine in 4 tbsp of cold water, then dissolve it over low heat.
- Stir the yogurt smooth with the lemon zest, juice and honey, then mix in the lukewarm gelatine.
- Whip the egg whites to stiff peaks and gently fold them in.
- Divide among glasses.
- Chill for at least 2 hours; serve with fruit. It keeps for 3 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soak the gelatine in cold water, then dissolve it over low heat (don't boil it); hot gelatine will curdle the yogurt.
- Whip the egg whites to stiff peaks in a perfectly grease-free bowl and fold them in only gently.
- Use only fresh lemon juice; bottled juice is sharper and flatter.
Frequently asked questions
Can I make it without gelatine?
It also sets with agar-agar (1/2 tsp) or a little whipped cream, but the texture will be different.
How long does it keep?
In the fridge, 3 days.
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