Creamy Yogurt Mousse with Citrus Fruits

Ingredients

• 6 sheets white gelatin
• 400 g whipping cream
• 75 g powdered sugar
• 250 g yogurt
• 1 packet vanilla sugar
• juice of 2 limes
• 1 untreated orange
• 2 limes
• 2 tbsp orange liqueur
• mint (for serving)
• Chopped pistachios

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. Whip cream until stiff, gradually adding powdered sugar. Stir in yogurt and vanilla sugar. Warm lime juice. Squeeze out excess water from gelatin and dissolve it in the warm lime juice. Fold 2-3 tbsp of the yogurt‑cream mixture into the rest, then fold the remaining yogurt‑cream together.

2. 2.

   Fill the yogurt‑cream mass into four pre‑chilled serving molds (about 150 ml each). Refrigerate for 4–5 hours.

3. 3.

   Wash orange and one lime; use a zester to remove a few strips of peel. Peel and filet the orange and limes. Mix everything with orange liqueur and let it infuse.

4. 4.

   Dip the molds in hot water for 5 seconds, then pour the mousse onto plates. Add the citrus fruits and garnish with mint and pistachios before serving.