30.5.13

YOGURT RASPBERRY MOUSSE

With a row of raspberry bushes we have bags and bags of frozen raspberries in the freezer. Consequently, I am always looking for raspberry recipes, so when I saw this I knew I had to adapt the recipe to raspberries. Raspberries are tarter than strawberries; therefore I reduced the fruit from 250 to 200 grams. Made entirely in the blender, this is a no fuss dessert. I jumped the gun and served it a little too early as the photo attests to this. But by the following day it was more gelatinous than mousse like. It’s a personal thing, but I liked it more super chilled and gelatinous.

YOGURT RASPBERRY MOUSSE 
200 g fresh or frozen raspberries [fully thawed]
1 cup natural yoghurt
3+1 Tbsp sugar
1 pkg. Knox gelatine powder [equals to 1 Tbsp]
1/4 cup boiling water
 
• Place the raspberries, yoghurt and 3 Tbsp sugar in the blender.
• Puree until smooth.
• In a small bowl combine 1 Tbsp sugar and one package of Knox gelatine powder.
• Add 1/4 cup boiling water and stir until the gelatine is completely dissolved.
• Add the dissolved gelatine to the fruit mixture and puree until well combined.
• Pour into serving bowls and thoroughly chill, for 4-6 hours or overnight.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!