Yoghurt mousse with passion fruit

Total time: 3hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 143 Kcal, 7g Protein, 21g Carbohydrates, 3g Fat


  • Mousse
  • 3 fresh egg white
  • 1 pinch salt
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 tbsp sugar
  • 2 tbsp water, boiling
  • 0.5 tbsp lemon juice
  • 300 g plain yoghurt
  • 2 tbsp icing sugar
  • Passion fruit
  • 4 passion fruit, halved, pulp scooped out
  • 1 tbsp acacia honey
  • some peppermint leaf

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  • Mousse

    Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites turn glossy. Dissolve the gelatine in the hot water, add the lemon juice, carefully fold in the egg whites. Combine the yoghurt and icing sugar, mix in and refrigerate for approx. 3 hrs.
  • Passion fruit

    Mix the passion fruit pulp with the honey. Plate up the mousse, top with the passion fruit, garnish with mint.

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