Whipped Yogurt Mousse with jelly and evaporated milk
easy dessert, halaal recipes, no bake desserts, summer recipe
This refreshing and light but luxurious whipped yogurt mousse is studded with fresh fruits and elevated by the addition of whipped evaporated milk and fresh cream.
approximately 1 can, chilled overnight
approximately 2 packets
to dilute the jelly powder
full cream fruit yoghurt
same flavour as the jelly
fresh fruit pieces
Chill the evaporated milk for 24 hours before making the dessert. The colder the milk the more it will froth.
In a heat proof bowl, add the boiled water to the jelly powder and stir constantly to ensure that there are no undissolved granules.
Allow the jelly to cool and thicken, about 20 minutes.
Using an electric beater with whisk attachment or a stand mixer, whip the ideal milk in a high sided bowl for 10 minutes until light and foamy and doubled in volume.
Add the cooled jelly and whisk on high for 2 minutes to combine.
Add the yoghurt and fresh cream and fold lightly until everything is mixed through.
At this point you may add the chopped fruit and fold through.
Decant the mixture into a serving bowl and leave to set in the fridge for at least one hour before decorating with fresh cream and fruit.
Each 80 gram packet of jelly powder should set approximately 2 cups of liquid.
For pineapple mousse only use canned pineapple because the enzymes in raw pineapple will not allow the dessert to set.