Sampling this mousse is like spooning up sunshine: jewel-like layers of berries are an unexpected delight. We've lightened up the mousse by substituting gelatine and fat-free yogurt for the usual quantities of eggs and cream.
1 punnet strawberries
1 sachet gelatine, about 10g
3/4 cup sugar
2 teaspoons grated lemon rind
1/2 cup freshly squeezed lemon juice
1 tablespoon extra light olive oil
1 large egg
1 1/3 cups fat-free natural yoghurt
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Directions Preparation:20min › Cook:10min › Extra time:3hours › Ready in:3hours30min
Set aside 8 berries for garnish. Hull the remaining strawberries and slice thickly. Set out 8 glass dessert bowls or parfait glasses.
Sprinkle the gelatine over 1/4 cup cold water in a small bowl. Allow to stand for 5 to 10 minutes to soften.
Place another 1/4 cup water, the sugar, lemon rind, lemon juice, oil and egg in a medium saucepan and whisk together until well combined. Cook over a low heat, whisking constantly, until the mixture is hot, about 5 minutes. Whisk in the softened gelatine and heat, stirring constantly, until the gelatine has dissolved, about 1 minute.
Remove from the heat, transfer to a medium bowl and cool to room temperature, stirring occasionally. Whisk in the yoghurt.
Working quickly, alternately layer the strawberries and lemon mousse in 8 dessert bowls. Garnish with reserved whole strawberries. Chill until set, about 3 hours. Serve.
I don't know how this makes 8! The parfait glasses must be small It seemed to work better across about 4.
I also ended up substituting the yoghurt for cream
Only took about 45 minutes to set. - 04 Oct 2011