Mary Miso - Recipes for every day - Cookbooks
Yogurt mousse:
3 sheets of gelatine
250g greek yogurt
50g sugar
pulp of 1 vanilla pod
1 table spoon lemon juice
200ml whipped full cream
Crumble:
30g unsalted butter
30g sugar
30g plain flour
30g hazelnuts
1 tea spoon cacao powder
2 blood oranges, sliced
Yogurt mousse:
Soak gelatine in cold water. Mix greek yogurt, sugar, vanilla pulp and lemon juice and stir until smooth. Take gelatine out of the water, squeeze well and heat up with some of the yogurt until gelatine dissolves. Add to the rest of the yogurt and mix well. Fold in the whipped cream and chill for 2 hours.
Chocolate crumble:
Preheat oven to 160°C. Mix all ingredients in a bowl and crush them by hand. Put crumble on a baking sheet with baking paper and bake for 12 minutes. Take crumble out of the oven and let cool down.
Arrange mousse and blood oranges in layers and sprinkle with crumble.
