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Receta Summer Fruit Mousse
by Global Cookbook

Summer Fruit Mousse
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Ingredientes

  • 52 gm Sachet of virtually sugar-free strawberry (2oz) dessert whip
  • 300 ml Skimmed lowfat milk, (1/2 pint)
  • 250 gm Fresh raspberries, (8oz)
  • 1 x 150 gram car diet yogurt eg fruits of the, (5z) forest or possibly strawberry
  •     Granulated artificial sweetener, to taste
  • 11 gm Sachet of gelatine, (0.4oz)
  • 3 Tbsp. Water

Direcciones

  1. Lightly grease a 1-litre (1 3/4 pint mould).
  2. Make up the dessert whip as directed on the packet, using the skimmed lowfat milk.
  3. Reserving a few for decoration, place the remaining raspberries in a blender or possibly food processor and blend till pureed. Pass through a sieve to remove the seeds.
  4. Stir 2 Tbsp. of the puree into the whip mix with the yogurt and mix well. Sweeten the remaining puree to taste and reserve.
  5. Sprinkle the gelatine over the water in a small bowl and leave to soak for 5 min. Place the bowl over a pan of simmering water and stir till the gelatine is dissolved. Allow to cold slightly.
  6. Stir the gelatine into the yogurt mix. Add in sweetener if necessary. Pour into the mould and level the surface. Refrigeratefor 2 hrs or possibly till set.
  7. Dip the mould into warm water (or possibly hand-warm water if using a glass mould) and leave for about 30 seconds.
  8. Wipe the outside of the mould with a clean tea towel and place a serving plate on top of the mould.
  9. Holding the plate onto the mould, turn upside down and carefully lift the mould off the mousse. Serve with the remaining raspberry puree poured over, decorated with the reserved raspberries.