Desserts
Fruit Mousse
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- plain whole-milk yogurt2.29 oz (65 g)
- rosehip syrup or unsweetened berry syrup0.71 oz (20 g)
- unflavored gelatin0.07 oz (2 g)
- large eggs1.06 oz (30 g)
- granulated sugar0.42 oz (12 g)
- 2% milk1.09 oz (31 g)
- strawberries0.71 oz (20 g)
Directions
- Whip the egg and sugar until thick and stable.
- Soak the gelatin in part of the milk.
- Bring the remaining milk to a boil and slowly stream it into the egg mixture while whisking continuously.
- Warm the bloomed gelatin until dissolved and whisk it into the egg-milk mixture.
- Fold in the yogurt.
- Purée the frozen strawberries and mix them into the smooth base.
- Pour into serving dishes and refrigerate until set.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
214kcal
9.8 gProtein
6.4 gFat
29.2 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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