cakepia recipe japanese      
Yogurt Mousse  
World Traditional Recipe スイス

Swiss style yogurt mousse. Drain yogurt in a paper-towel-lined sieve to enhance the taste and flavor. This recipe requires 100g of plain yogurt, drained at least for 30 minutes.
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●Preparation Tip
●Yogurt Batter

Photo #1

Photo #2

Photo #3
Drain yogurt in a paper-towel-lined sieve for about 30 minutes.

Soak gelatin in water*. Mix and dissolve the gelatin by double boiling. (*not included in the ingredients list.)

Beat cream until soft peaks form. (Photo #1)

Add sugar and lemon juice to the yogurt and blend. (Photo #2)

Mix in the gelatin and whipped cream, in that order. (Photo #3)

Fill each glass with the batter 4/5 full. Refrigerate until firm.


Photo #1
Combine cream and sugar in a bowl. Beat until stiff peaks form. (Photo #1)

Pipe the cream on top of the chilled mousses.

Servings per Recipe Calories per Serving Ready In
three glasses  390kcal 120 minutes
Yogurt Batter
plain yogurt, drained 100g 
whipping cream 100g 
lemon juice 5g 
sugar 50g 
gelatin 2g 
whipping cream 100g 
sugar 8g 
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