Melons on Yoghurt Mousse

3hr 50m
Preparation/cooking time: ca. 35m + Refrigerate: ca. 135m + Allow to brew: ca. 60m

For 4 people

Nutritional Information

Contains 165 Kcal


  • 1 tbsp. icing sugar
  • 180 g plain yoghurt
  • 1 organic lemon, use grated zest and 1 tbsp of juice
  • 1 tbsp. water, boiling
  • 1 leaf gelatine, soaked for approx. 5 mins in cold water, drained
  • 450 g charentais melon, cut into small cubes
  • 1 dl full cream, beaten until light and frothy
  • tbsp. lemon balm to decorate

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  • Combine the yoghurt with the remaining ingredients and lemon juice in a bowl and mix well. Dissolve the gelatine in the boiling water, mix together with 2 tbsp of the yoghurt mixture and immediately stir into the remaining yoghurt. Chill until the mixture is slightly firm at the edges (about 15 mins.), stir until smooth. Using a rubber spatula, carefully fold the cream into the yoghurt mixture and divide into 4 glasses. Cover the mousse and leave to set in the fridge for approx. 2 hrs.
  • Mix the melon with the icing sugar and lemon balm, cover and leave to steep in the fridge for about an hour.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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