Chocolate Yogurt Mousse
A light chocolate yogurt mousse served with a bright orange salad, combining creamy texture and citrus zest for a refreshing finish.
Ingredients
- 3 sheets gelatin
- 75 g white chocolate couverture
- 300 g Yogurt (0.3% fat)
- 3 egg whites
- 50 g cane sugar
- 3 oranges
- 1 Pomegranate
- 40 ml orange liqueur (or orange syrup)
- Lemon balm (optional)
Instructions
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1.
Soak gelatin in cold water. Chop the chocolate and melt it over a double boiler or in the microwave.
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2.
Slowly whisk the yogurt into the melted chocolate with a whisk, stirring constantly.
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3.
Separate the eggs; beat the egg whites with sugar until stiff peaks form (reserve yolks for another use).
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4.
Gently warm the gelatin in a small pot over low heat. Fold 3 tablespoons of the yogurt mixture into it, then stir this into the remaining yogurt batter.
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5.
Carefully fold the beaten egg whites into the yogurt mixture.
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6.
Rinse four ramekins (150 ml each) with cold water and fill them with the mousse. Refrigerate for 2–3 hours to set.
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7.
Wash oranges hot, dry, and peel off the white pith so only the flesh remains. Slice the fruit into rounds.
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8.
Halve the pomegranate and scoop out the seeds with a spoon. In a bowl combine the pomegranate seeds with orange slices and orange liqueur or syrup.
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9.
Arrange the orange salad on plates. Dip each ramekin briefly in hot water, cut along the rim with a sharp knife, and pour the mousse onto the plates. Garnish with lemon balm if desired and serve.
