Mary Miso - Recipes for every day - Cookbooks
Mousse:
3 sheets of gelatine
250g greek yogurt
50g sugar
pulp of 1 vanilla pod
1 table spoon lemon juice
200ml whipped full cream
Cranberry compote:
300g fresh cranberries (available at Coop)
50g sugar
zest of ½ lemon
Lemon crumble:
30g unsalted butter
30g sugar
30g plain flour
30g ground hazelnuts
1 tea spoon lemon zest
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.
Cranberry compote:
In a pan mix cranberries with sugar and lemon zest and cook until soft. Let chill.
Lemon crumble:
Preheat oven to 160°C. Mix all ingredients in a bowl and crush them by hand. Put crumble on a baking sheet with backing paper and bake for 12 minutes. Take crumble out of the oven and let cool down.
Arrange yogurt mousse and compote in layers in glasses and sprinkle with the lemon crumble.
