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20 December 2012,00:57 by
Ponmathi Srilekha.S

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STRAWBERRY YOGURT MOULD

Serves :
6

Preparation Time :
50 minutes

Preparation Method :

  • Put the eggs, sugar and lemon rind in a large bowl. Using an electric mixer, whisk together until the mixture is pale, thick and creamy and leaves a trail.
  • When the whisk is lifted from the bowl.
  • Hull half of the strawberries and place in a blender or food processor with half of the lemon juice. Puree until smooth.
  • Gradually whisk the puree into the mousse mixture, whisking well to keep the bulk.
  • Sprinkle the gelatine over the remaining lemon juice in a small bowl and leave to soak for 5 minutes.
  • Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then gradually add to the mousse mixture with the natural and strawberry yogurts.
  • Stir carefully but thoroughly to mix. Pour into a greased ring mould and chill for 4- 5 hours or until set.
  • To serve, dip the mould briefly in hot water, then invert on to a serving plate. Hull most of the remaining strawberries, but leave a few of the green hulls on for decoration.
  • Fill the centre of the ring with the fruit. Serve with extra natural yogurt, if liked.

INGREDIENTS

  • 3 eggs
  • 50 grams castor sugar
  • Finely grated rind and juice of 1 lemon
  • 450 grams strawberries
  • 20 ml gelatine
  • 150 grams natural yogurt
  • 150 grams strawberry yogurt

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