Teemu Laurell's cloudberry yogurt mousse

49 min

(active 45 min)

(2)

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doses

• 2 gelatin sheets

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• ½ prk (at 5 dl)

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3 dl

• 1 dl powdered sugar
• 100 g hills, count
• 2 tablespoons cloudberry-birch sap syrup

For decoration

• 0 kg of edible flowers

Special diets

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Step 1 Soak the gelatin sheets in cold water.

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Step 2 Whip 2 dl of whipping cream until foamy.

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Step 3 Pour the rest of the cream into a saucepan, bring to the boil and add the soaked gelatine leaves. Let cool for a while.

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Step 4 Measure the yogurt into a bowl and mix the powdered sugar and gelatin mixture into the yogurt. Add the whipped cream.

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Step 5 Pour the yogurt mousse into bowls and let it set in the refrigerator for 4–5 hours before serving.

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Step 6 Mix the syrup into the jam and stir gently.

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Step 7 Finish the dish with jams and edible flowers.

Recipe collaboration

This is a recipe created by a partner.

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Recipe nutritional content / 100 g

• 100 g

Protein

• 2,7 g

Carbohydrate

• 11,1 g

Fat

• 16,4 g

Saturated fat

• 9,8 g

Dietary fiber

• 0 g

Salt

• 0,1 g

The information is indicative.

NOTE! The nutritional information does not include the following ingredients:

• edible flowers

Recipe nutritional content / 100 g

• 100 g

Protein

• 2,7 g

Carbohydrate

• 11,1 g

Fat

• 16,4 g

Saturated fat

• 9,8 g

Dietary fiber

• 0 g

Salt

• 0,1 g

The information is indicative.

• edible flowers

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