Yogurt Mousse with Cucumber Sorbet

Ingredients

• 250 g yogurt (3.5 % fat)
• 1 organic lemon (zest and juice)
• 1 packet instant gelatin (for cold dishes)
• 4 tbsp agave syrup
• 50 g whipping cream
• 1 salad cucumber
• 3 sprigs dill
• 1 organic lime (zest and juice)
• 100 g sour cream (20 % fat)
• 60 g hazelnuts
• 10 g coconut blossom sugar (1 tbsp)

Instructions

1. 1.

   Whisk yogurt with lemon zest and juice until smooth. Dissolve gelatin packet in 2 tbsp agave syrup, whisk for 1 minute. Beat cream stiff and fold into yogurt mixture. Fill a piping bag with the mousse and chill for 2 hours.

2. 2.

   While the mousse chills, prepare sorbet: peel, wash, and chop cucumber; wash and roughly chop dill. Blend cucumber, dill, remaining agave syrup, lime zest and juice until smooth. Fold in sour cream.

3. 3.

   Transfer cucumber blend to a container and freeze in the deep freezer for 3–4 hours, stirring every 30 minutes.

4. 4.

   Coarsely chop hazelnuts and toast with coconut blossom sugar in a hot pan without oil over medium heat for 3 minutes, lightly caramelizing. Spread on parchment paper and cool.

5. 5.

   For serving, sprinkle hazelnuts in strips across four plates as desired. Pipe mousse dots beside them and garnish with remaining dill sprigs.