Step 1: Put the frozen berries in a saucepan with 25g (1oz) sugar. Heat gently until the fruit starts to steam then cover and simmer gently for 7-8 minutes until thawed and softened. Remove from the heat and leave to cool.
Step 2: Pour 100ml (3 ½ fl.oz) hot water into a heatproof jug and stir in the Gelatine until thoroughly dissolved. Set aside to cool.
Step 3: Make up the Egg White Powder according to the pack instructions (or use fresh egg whites) and whisk until stiff. Whisk in the remaining sugar to make a soft meringue.
Step 4: Put the yogurt in a bowl and fold in the meringue, vanilla and the cooled Gelatine.
Step 5: Spoon some of the yogurt meringue mixture into 4 x 300ml (½ pt) glass dishes or tumblers and pour over a little berry purée and swirl gently to give a rippled effect. Continue the layering until both mixtures are used up. Chill the mousses for at least 2 hours.
Step 6: To serve, decorate the top of each mousse with fresh berries.
1 serving = 265g
|Per Serving||Per 100 g / ml|
|Fat||13.24 g||5.01 g|
|Carbohydrate||41.37 g||15.67 g|
|Protein||13.08 g||4.95 g|