* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the yoghurt mousse. Soak the gelatin sheets in a bowl filled with cold water for 10 minutes, until they soften.
- Step 2: Heat half of the quantity of the yoghurt with the sugar in a small saucepan. Mix until the sugar melts. Once the gelatin has softened, drain well using your hands and add them into the saucepan with the hot yoghurt. Mix until the gelatin melts.
- Step 3: Empty the hot yoghurt into a bowl. Add the rest of the yoghurt, the basil leaves, the fresh cream and mix gently until the ingredients have combined well.
- Step 4: Place the mousse in a serving bowl or divide it into glasses or individual serving bowls. Refrigerate the mousse for at least 2 hours.
- Step 5: Remove from the refrigerator, pour grape spoon-sweet over the mousse, sprinkle with the crumbed fig nougat and serve.
Ingredient List
- 2 gelatin sheets (4g)
- 300g strained yoghurt
- 70g sugar
- 2tbsp fresh basil leaves (finely chopped)
- 200g fresh cream (whipped)
- 200g grape spoon-sweet
- 100g fig nougat with honey