Yogurt - mint mousse
This is a very versatile dish. It works well as a side with savoury foods, such as fish, as a lubricant and as a more gentle version of mint sauce. It is also nice when served as a sweet dish, for example with a drizzle of grenadine syrup or pureed cherries.
Ingredients
- handful of fresh mint leaves, roughly chopped
- 1 tbsp olive oil
- 1 unwaxed lemon, finely grated zest
- spritz of lemon juice
- 250 g Greek yogurt
- 1 tbsp caster sugar
- 100 ml whipping ceam, whipped
- ½ sachet of powdered gelatin
Method
- In a small saucepan, sprinkle gelatin over a little cold water and set aside to let soak. Combine mint leaves, olive oil, lemon zest and juice, sugar and yogurt. Blend to a smooth consistency, pass through a fine-meshed sieve. Dissolve the soaked gelatin and slowly add to the yogurt mix, while whisking. Fold in the whipped cream. Refrigerate for several hours or overnight until mousse is set, serve chilled.