A fresh and light dessert that enhances the goodness of fresh seasonal fruit
Ingredients for 4 portions
- Yoghurt 250 g
- Sugar 30 g
- Sheet of leaf gelatin (or powdered gelatin) 1 sheet (or 1 teaspoon of 5 ml)
- Cream 100 g
- Fresh strawberries 200 g
- Sugar 30 g
- Fresh mint leaves to taste
Preparation
Whip the cream and put it in the fridge to cool.
If using leaf gelatine, soak in cold water for a few minutes to soften.
Heat 50 g of yoghurt in a pan with the sugar on a medium heat.
Bring to a boil, remove from heat and add the gelatin. Leave to cool and then add the remaining yoghurt.
Gently mix in the whipped cream.
Divide the mousse between serving dishes and leave to thicken in the fridge for at least an hour.
In the meantime, toss the strawberries with 30 g of sugar. Cool and put to one side.
Arrange the strawberries on the mousse and decorate with fresh mint leaves.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.