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About this recipe: This lovely strawberry dessert captures the taste of summer. Creamy, mild bio yogurt is used in place of cream for a lighter, lower fat mousse, which is chilled until set and then served with a raspberry and currant sauce.
For a plum and yogurt bavarois, sprinkle 1 tbsp powdered gelatine over 3 tbsp apple juice and leave to soak for 5 minutes. Bring 200 ml (7 fl oz) semi-skimmed milk to boiling point. Meanwhile, whisk together 1 whole egg, 2 egg yolks, 1 tsp cornflour and 45 g (1½ oz) caster sugar in a bowl. Pour in the hot milk, whisking. Return the mixture to the rinsed-out pan and stir over a low heat for 3–4 minutes or until thickened. Remove from the heat and stir in the gelatine until dissolved. Pour the custard into a bowl and cool, stirring occasionally. Meanwhile, halve and stone 4 firm, ripe plums and put in a pan with 45 g (1½ oz) caster sugar and 170 ml (6 fl oz) apple juice. Poach for 8–10 minutes or until the plums are just soft. Remove them with a draining spoon. Simmer the poaching liquid for 5 minutes or until syrupy. Leave to cool. Stir 150 g (5½ oz) plain low-fat bio yogurt into the cooled custard, then fold in 150 ml (5 fl oz) lightly whipped whipping cream. Spoon a thin layer of the custard mixture into a chilled 1 litre (1¾ pint) ring mould, and arrange the cooled plums on top. Spoon in the remaining custard mixture. Chill for at least 2 hours or until set. Turn out and serve with the plum syrup.
Bio yogurts contain live bacteria that have a beneficial effect on the digestive system. These yogurts also have a milder, creamier flavour than normal yogurt.
C * calcium * B2, folate, niacin, copper, potassium, zinc