Strawberry Yogurt Mousse Cake: Tangy sweet that you can't say no!
I always need a break from the oven, well, not that I feel bored, but sometimes, cool dessert is great too (You can see that I make a lot of different dessert, bake, non-bake, ice or fry. I love to do all of them, haha).
So, today, I just stay away from the oven only a little bit, but close to the refrigerator instead ^ ^. This cool dessert is very refreshing, from the yogurt and the strawberry, and as always it's very easy to make.When press the crumb into the pan (or ring molds), be sure to press it firmly, so when you remove the molds the crumb will stay in place (esp. for the small ring molds).
The frozen strawberry is very good to keep in the freezer, you can make many kinds of dessert from it, and I love to use it. But if you want to make it with the fresh one, just replace the same amount.
I love to serve this little dessert in the afternoon, with a cup of tea, well, you can imagine, the softness of the mousse, with the tangy and sweet taste, what a good day!
Ps. my nephew really love this dessert, even I never think about it before, he had 2 pieces in one afternoon ^ ^, and he said that it tastes like a cup of strawberry flavored yogurt but much much more delicious, haha, well I'm so happy.
Strawberry Yogurt Mousse Cake
Makes 18 cm cake pan ( or 7 - 6cm ring)
| 100g | Biscuit (put in food processor and process to become fine crumb) |
| 50g | Salted butter (melted) |
| 400g | Frozen strawberry |
| 25ml | Lemon juice |
| 80g | Sugar |
| 8g | Gelatin |
| 240g | Yogurt |
| 230 ml | Whipping cream |
I use rolling pin to crush the biscuit instead of using the food processor -well, I hate to wash the food processor, ^ ^.
Mix biscuit and butter together and press into 18 cm cake pan (with removable bottom or 8 - 6cm ring).
Bloom the gelatin. Put the strawberry and lemon juice in a blender and blend until smooth.
Pour the mixture into the pan add the sugar and heat until the sugar melt.
Put the gelatin into the strawberry and stir until smooth; let the mixture cool to room temperature.
When the strawberry cool, pour the yogurt into the strawberry mixture, whisk to combine.
Whisk the cream until soft peaks form; spoon 1/3 of the whipped cream into strawberry mixture and fold the strawberry mixture lightly back into whipped cream .
Pour the mixture into the prepared pan.
Refrigerate for 4 hours or until firm.
0 Response to "Strawberry Yogurt Mousse Cake: Tangy sweet that you can't say no!"
Post a Comment