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White Chocolate And Yoghurt Mousse With Berry Coulis

White Chocolate And Yoghurt Mousse With Berry Coulis

Servings: 8 - 10

Ingredients

1 tbsp gelatine
3 tbsp water
200g good quality white chocolate
500ml full cream Greek yoghurt
1 tsp NOMU Vanilla Paste
250ml fresh cream

Berry coulis:
250g mixed berries (strawberries, blueberries, raspberries, blackberries, youngberries)
½ cup caster sugar

Directions

Sprinkle the gelatine over the water in a small heatproof bowl. Leave to soak until spongy. Break the chocolate into pieces and place in a metal or glass bowl over a saucepan of simmering water and stir occasionally until melted. Remove the bowl of chocolate and put the bowl of gelatine into the pan of water. Leave to dissolve.

Stir the yoghurt and Vanilla Paste into the melted chocolate, followed by the dissolved gelatine. Whisk the cream to soft peaks and gently fold into the mixture. Pour into beautiful glasses, cover with cling film and place in the fridge for at least 4 hours or until set. To serve, top with cooled berry coulis and a sprig of mint.

If you’re going on a picnic, you can use small preserve jars to set your mousse in. Just before you pack the picnic basket, spoon chilled coulis on top of the mousse and seal tightly. Or for a more sophisticated look, you can use a small loaf tin lined with clingfilm instead. Once set, tip the terrine out onto a platter and serve individual slices with a generous spoon of coulis.

Berry coulis:
Place the berries and sugar in a saucepan and gently heat so that the berries start releasing their juices and the sugar melts. Do not overcook the berries! Set aside to cool before serving with the mousse.

Ingredients

1 tbsp gelatine
3 tbsp water
200g good quality white chocolate
500ml full cream Greek yoghurt
1 tsp NOMU Vanilla Paste
250ml fresh cream

Berry coulis:
250g mixed berries (strawberries, blueberries, raspberries, blackberries, youngberries)
½ cup caster sugar

Directions

Sprinkle the gelatine over the water in a small heatproof bowl. Leave to soak until spongy. Break the chocolate into pieces and place in a metal or glass bowl over a saucepan of simmering water and stir occasionally until melted. Remove the bowl of chocolate and put the bowl of gelatine into the pan of water. Leave to dissolve.

Stir the yoghurt and Vanilla Paste into the melted chocolate, followed by the dissolved gelatine. Whisk the cream to soft peaks and gently fold into the mixture. Pour into beautiful glasses, cover with cling film and place in the fridge for at least 4 hours or until set. To serve, top with cooled berry coulis and a sprig of mint.

If you’re going on a picnic, you can use small preserve jars to set your mousse in. Just before you pack the picnic basket, spoon chilled coulis on top of the mousse and seal tightly. Or for a more sophisticated look, you can use a small loaf tin lined with clingfilm instead. Once set, tip the terrine out onto a platter and serve individual slices with a generous spoon of coulis.

Berry coulis:
Place the berries and sugar in a saucepan and gently heat so that the berries start releasing their juices and the sugar melts. Do not overcook the berries! Set aside to cool before serving with the mousse.

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