LEMON YOGHURT MOUSSE WITH BLUEBERRIES

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Carla Antoni and her renowned architect husband, Stefan, share their fabulous recipes so you can host a stylish dinner party with ease

LEMON YOGHURT MOUSSE WITH BLUEBERRIES

INGREDIENTS

  • 2 cups thick plain yoghurt
  • ¼ cup icing sugar, sifted
  • 1t lemon rind, very finely grated
  • ¾ cup cream
  • 2t gelatine
  • 200g blueberries

METHOD

1. Place the yoghurt, icing sugar and lemon rind in a bowl and mix to combine. Allow to stand until the mixture reaches room temperature.
2. Heat the cream in a saucepan over a low heat.
3. Sprinkle with the gelatine and stir for 2 minutes or until the gelatine is dissolved. Add the cream and gelatine mix to the yoghurt and stir to combine.
4. Place half the blueberries in four ¾-cup-capacity ramekins or martini glasses and pour in the cream and yoghurt mix. Refrigerate until firm.
5. Serve garnished with the remaining blueberries.

 

This recipe serves 4 people