en de it
joghurtmousse-mit-erdbeer-apollonia

Yogurt mousse with marinated strawberry and mint salad

A refreshing strawberry recipe

Preparation

For the yogurt mousse: mix the yogurt with 25 g powdered sugar, lime juice and lime peel. Soak the gelatin in cold water. Carefully warm some of the yogurt mixture, squeeze out the gelatin and dissolve in the yogurt. Stir the gelatin mixture into the rest of the yogurt. Beat the egg white with 25 g powdered sugar until stiff; fold into the yogurt. Fold the whipped cream into this mixture. Rinse small molds in cold water and fill with the yogurt mousse; chill for about 3 hours so that the mousse sets. For the strawberry and mint salad: halve or quarter the strawberries. Cut the mint leaves into thin strips and add to the strawberries. Season with sugar, lemon juice and cherry liqueur and mix thoroughly. Knock the yogurt mousse out of the molds and arrange on plates with the strawberry and mint salad. Garnish with mint.

Beer recommendation
We recommend the variety Helles Weizen

Wine recommendation
We recommend Moscato Rosa

Ingredients for

2 people
4 people
8 people
200 g South Tyrolean strawberries
125 g South Tyrolean yogurt
¾ sheets of gelatin
½ lime, juice and peel (grated)
25 g powdered sugar
1 egg white
65 ml cream
3 large mint leaves
A little lemon juice
A little cherry liqueur
A little sugar
400 g South Tyrolean strawberries
250 g South Tyrolean yogurt
1½ sheets of gelatin
1 lime, juice and peel (grated)
50 g powdered sugar
1 egg white
130 ml cream
6 large mint leaves
A little lemon juice
A little cherry liqueur
A little sugar
800 g South Tyrolean strawberries
500 g South Tyrolean yogurt
3 sheets of gelatin
2 limes, juice and peel (grated)
100 g powdered sugar
2 egg whites
260 ml cream
12 large mint leaves
A little lemon juice
A little cherry liqueur
A little sugar
apollonia
This recipe comes from
Geiser family
Via S. Apollonia 3, 39010 Sirmiano/Nalles