Desserts
177
Lemon mousse
Preparation time: 40–50 minutes
Serves 4–6
Ingredients
250 g natural yoghurt
50 g crème fraîche
Juice of 2 lemons
2 tsp vanilla sugar
90 g sugar
4 leaves of gelatine
250 g double cream
500 g mixed fruits of the forest, frozen
50 g caster sugar
Method
Soften the gelatine in cold water for
approx. 10 minutes, squeeze gently to
remove excess water and dissolve for
approx. 15 seconds at 450 W.
Combine the yoghurt, crème fraîche,
lemon juice, vanilla sugar and sugar.
Add the gelatine to approx. 1 tbsp. of
the yoghurt mixture and then stir into
the rest of the yoghurt mixture. Chill.
When the mixture begins to stiffen, fold
in the whipped cream.
Sprinkle the fruit with sugar and if using
frozen fruit, place in a suitable
microwave safe dish and defrost for
approx. 10 minutes at 150 W. Arrange
the fruit on 4 dessert plates with
scoops of the yoghurt mixture and
garnish with sprigs of lemon balm or
spirals of lemon zest.
Recommended settings
Dissolving gelatine:
Oven function: Microwave
Power level: 450 W
Shelf level: 1
Duration: 15 seconds
Defrosting fruit:
Oven function: Microwave
Power level: 150 W
Shelf level: 1
Duration: 10 minutes
Tip
To get more juice from your lemons, roll
the uncut lemons firmly with the palm
of your hand on the worktop or a firm
surface before squeezing.
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
Page 2: ...2 ...
Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...