Tyrolean recipes - farm recipes
Dessert
Raspberry-yoghurt mousse
ingredients
200 g plain yoghurt
50 icing sugar
150g raspberries (fresh or preserved)
50 ml raspberry cordial
2 leaves gelatine
150 ml cream
preparation
Stir the yoghurt with the icing sugar and pureéd raspberries along with half of the cordial. Heat the remaining cordial, melt the gelatine in it and add to the raspberry-yoghurt cream. Leave to cool and carefully fold in whipped cream as soon as the mixture begins to thicken. Fill a terrine mould and leave to cool until mousse sets.
Have fun cooking
Margith Stabinger
Farmer at ’Kinigerhof‘ near Sexten, a ’Red Rooster‘ farm and inn
printwww.redrooster.it
