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| Prep Time | 25 min |
| Servings |
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Ingredients
- 450 g Yogurt (best with Greek yogurt)
- 400 g Milk (condensed)
- 170 g Whipped cream
- 2 packets Gelatin (Raspberry flavour)
- 480 ml Water (boiled)
- 1 large pack Raspberries
Ingredients
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Instructions
Jelly Instructions for the Mousse:
- Add 1 packet of gelatin to 480 ml of boiling water. Mix until the gelatin dissolves. Let it cool down (but not set) before adding it to the cream.
Mousse Instructions:
- Beat yogurt with condensed milk for 30 seconds. Scrape down cream from the sides of the mixer bowl with a spatula and beat again for 30 seconds. Add whipped cream and beat for 30 more seconds (scraping down the cream as needed), or until all is combined and smooth in texture.
- Slowly pour in cooled gelatin to the cream with the mixer running on low speed. After all the gelatin is in the cream increase mixer speed to medium and beat for 30 seconds. Scrape down the sides of the bowl to make sure is mixed together well and has a nice smooth texture.
Assembly Instructions:
- Divide the mousse between six 225 g glasses, ¾ full. Tap each glass to level the mousse in the glasses. Lay out 6 -7 fresh raspberries on top of the mousse in each glass. Place mousse glasses into the fridge to set before adding the clear Jelly. While the mousse sets in the fridge, prepare the topping (second pack) jelly by following the instruction on the package. Let the jelly cool to room temperature. Remove cups from the fridge, pour cooled jelly to the top of all the glasses. Place cups back into the fridge to set completely.
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