Yogurt Mousse with Mirabelle Plum Compote

Grate the zest from the lime, cut the lime in half and squeeze.

Mix yogurt, crème fraîche, powdered sugar, lime juice and zest in a large baking bowl.

Whip the egg whites to egg whites, adding the sugar in between.

Soak the gelatine in cold water and whip the cream until stiff.

Heat 1 to 2 tablespoons of the yogurt mixture in a bowl, squeeze out the gelatine and let it melt. Add to the yogurt mixture in the baking dish form. Gently mix in the whipped cream and then very carefully the snow. Lightly butter the portion molds and fill them with the mixture. Place in a gratin dish, stretch cling film over it and set aside to cool for at least 4 hours, preferably overnight.

Use a small kitchen knife to loosen the mousse along the inside of the mold, dip the molds briefly in hot water, quickly pat dry and turn the mousse out onto plates. Serve with the mirabelle plum compote.

Mirabelle compote Using a zester, separate strips of lime peel or, if desired, peel very thinly and cut into thin strips.

Put the viez in a saucepan and boil to half. Add the lime zest, the vanilla bean split lengthwise and the sugar.

In the meantime, remove the seeds from the ringroots, cutting them in half.

Add to the boiled Viez form, reduce the temperature and put the lid on, simmering for 1 to 2 min on low heat, depending on the degree of ripeness of the ringroots.

The cornflour

Related Recipes:

Champagne Mousse with Meringue and Gooseberry CompoteMeringue: Beat the egg whites until stiff, gradually add the sugar (1) and continue beating on high speed for... Currant Meringue PieSeparate the eggs, putting two egg whites in each cake in two containers. Beat the fat, sugar and vanillin... Yogurt Tureen in Sponge Cake CoatingPreheat oven to 180 °C top/bottom heat. Line a baking tray with baking paper. Beat egg whites with a pinch of... Yogurt Raspberry TartletFor the yogurt raspberry tart, first prepare the pastry base. Beat the whole eggs together with the water and... Walnut Brittle Parfait with Plum CompoteCaramelize the sugar in a frying pan until light brown. Add the walnuts, stir gently. Place the caramelized... Yogurt with SyrupYogurt or ferment in a Weitling form syrup and finally add the milk gradually Fill in the yogurt jars and off... Almond Heart with Mango CreamTry this delicious cake recipe: Preheat oven to 175 degrees Celsius. Grease a heart-shaped cake pan and... Apple CharlotteA simple but delicious cake recipe: 1. whip egg whites, 3 tbsp. water and 1 pinch of salt until stiff. Add the... Raspberry Cream with Oat BrittleFirst prepare the yogurt. Soak the gelatine in cold water for 10 minutes. In the meantime, whip the cream... Orange MousseIn a baking bowl that can later go into the water bath, whisk the egg, egg yolks and 4 tbsp sugar. Add orange...