fruit juice moussesby Susan James |
| Preperation time: 1 hour 30 mins Cooking time: 0 min Serves: 10 |
| Recipe Ingredients |
| 125ml apple juice; 1 sachet powdered gelatine; 200g fresh strawberries, hulled; 125g fresh raspberries; 125g fresh blueberries; 100g caster sugar; 2 large egg whites; 150g greek style natural yogurt; 142ml double cream, lightly whipped; a few extra berries and fresh mint to decorate. |
| Recipe Method |
| In a heatproof bowl put the gelatine and 100ml
of the apple juice and leave for 10 minutes. Then stand the bowl in
a pan of simmering water until the gelatine has dissolved. Put the remaining apple juice, strawberries, raspberries, blueberries and 50g of the sugar in a blender. Blend to form a puree. Press through a sieve into the gelatine. In another bowl whisk the egg whites until stiff. Add the remaining sugar and whisk again. Fold the cream, yogurt and egg whites into the puree mixture. Divide between 10 glasses and leave to set in the fridge for 1 hour. Decorate with berries and mint to serve. |
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