A light and delicious yoghurt mousse enhanced with Yoghurt Intense Powder Flavour and a little Malic Acid. The fantastically intense powder flavours are formulated from natural ingredients and are effective in a wide range of hot and cold applications. Malic Acid is a naturally occurs naturally in all fruits and many vegetables and is used here to lift the flavour. Gelatine is used here as the setting agent.
- 200g Double Cream
- 2 Egg Yolks
- 40g Sugar
- 15g MSK Yoghurt Powder
- 2g MSK Malic Acid
- 2 MSK Gelatine Leaves – soaked
- 250g Double Cream – whipped
Mix the sugar and yolks until well blended.
Place the cream into a saucepan and bring to the boil.
Remove from the heat and whisk a few tablespoons of the cream into the yolk mixture. Gradually add the remaining cream, whisking constantly.
Pour this mixture back into the pan. Over a medium heat, gently cook the mixture to just below the boiling point (77-80°C). You will notice that steam will being to appear and the mixture will be slightly thicker than double cream. Do not boil or the eggs will curdle. Immediately remove from the heat, add the gelatine and pass through a fine strainer.
Add the yoghurt powder and malic acid.
Place the mixture over ice until it cools and begins to thicken.
Fold in the whipped cream.