Fonterra Food Services
Lemon Yoghurt Mousse Gateau
875g yoghurt (fruit or plain)
75g sugar
14 leaves gelatine
500g Tatua Whipping Cream
1 lemon, juice and zest
1 orange, juice and zest
1 cake sponge, chocolate or vanilla
Soak gelatine in cold water and dissolve in fruit juice. Add mixture to the yoghurt and sugar (keep at room temperature to prevent fast setting) and mix well.
Fold in Tatua Whipping Cream last and pour mixture into 2 cake rings prepared with cake sponge. The mixture will set soon so you need to work fast.
Allow to set in refrigerator until firm, de-pan and portion into individual slices.
Tip :
This cake goes well with a fruity sauce.
Variation :
Can be served individually in any shape or mould.

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