Heavy Cream-free Orange Yogurt Mousse

Name: Heavy Cream-free Orange Yogurt Mousse
Yield: 4 servings
Cuisine: American
Ingredients: 100 ml Orange juice; 100 grams Plain yogurt; 50 ml Milk; 2 tbsp Granulated sugar; 2 1/2 grams Gelatin powder; 1 tbsp Water; 1 what's left after squeezing out the juice Orange; 50 ml White wine; 1 tbsp Granulated sugar; 2 1/2 grams Gelatin powder; 2 tbsp Water; 1 Mint leaves

cookpad.japan @cookpad_jp

I don't really like mousse with too much heavy cream so I wanted to come up with a refreshing mousse with what I had in my refrigerator.

You don't need to drain the yogurt. It's okay even with the whey.
When juicing the oranges, you don't need to strain it!
I used 5 g gelatin packages. I wrote to use 2.5 g of gelatin, so just eyeball half and half! Recipe by osenoriri

I don't really like mousse with too much heavy cream so I wanted to come up with a refreshing mousse with what I had in my refrigerator.

cookpad.japan @cookpad_jp

I don't really like mousse with too much heavy cream so I wanted to come up with a refreshing mousse with what I had in my refrigerator.

Saved

Ingredients

4 servings

Mousse
100 mlOrange juice
100 gramsPlain yogurt
50 mlMilk
2 tbspGranulated sugar
2 1/2 gramsGelatin powder
1 tbspWater
Jelly Topping
1what's left after squeezing out the juice Orange
50 mlWhite wine
1 tbspGranulated sugar
2 1/2 gramsGelatin powder
2 tbspWater
to taste
1Mint leaves

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Steps

1

Juice the oranges in a juicer. You will use 100 ml of the juice for the mousse and the remaining flesh for the jelly.
2

Soak the two portions of gelatin in water in separate dishes. One should be 2.5 g gelatin + 1 tablespoon water, the other 2.5 g gelatin + 2 tablespoons water.
3

Make the mousse: Mix together the milk and yogurt. Put the orange juice and sugar into a small pot and bring to a light boil. Add the soaked gelatin.
4

Once the gelatin has dissolved, turn off the heat and let cool. Add the milk and yogurt and use a whisk to mix together. Mix until it reaches a mousse-like consistency.
5

Transfer Step 4 mousse into dishes, filling them about 70% each. Transfer to the refrigerator to chill.
6

Make the jelly topping: Combine the white wine and granulated sugar in a small pot and cook off the alcohol. Add the oranges and gelatin and dissolve.
7

Pour into a flat tray or container and let cool. Transfer to a refrigerator and thoroughly chill. Once chilled, use a fork to crush it up.
8

Top the mousse with the jelly from Step 7. Garnish with mint and enjoy.
9

The soft mousse and the rich orange jelly is refreshing and delicious.