Kiwi Mousse
A layered dessert composed of yogurt mousse, kiwi mousse, and a kiwi jelly layer.
Story
A delicate layered dessert that brings together the creamy smoothness of yogurt mousse, the bright tang of kiwi mousse, and the refreshing clarity of a kiwi jelly topping. Each spoonful reveals a different texture, balancing lightness with fruity freshness in a visually striking presentation.
Ingredients
kiwi juice
100g
gelatin (soaked in ice water until soft)
5 slices
brandy
1/2 tablespoon
heavy cream (whipped to soft peaks)
200g
yogurt
200g
lemon juice
10g
kiwi pulp
100g
water
200g
jelly powder
1 tablespoon
fine granulated sugar
50g
Instructions
1
Make the yogurt mousse
Place the yogurt in a bowl and heat over a bain-marie (water bath). Place the softened gelatin sheets into the bowl, heat over a bain-marie until fully melted, then add the melted gelatin to the yogurt. Mix well and let cool.
2
Combine yogurt with whipped cream
Whip the fresh cream to 60% stiffness (soft peaks). Fold the whipped cream into the yogurt, then pour in the lemon juice and mix well. Transfer the mixture into a piping bag.
3
Make the kiwi mousse
Heat the kiwi juice over a bain-marie to about 65°C, add the softened gelatin sheets, and stir until melted. Whip the fresh cream to 60% stiffness. Once the kiwi juice has cooled, fold it into the whipped cream, then add the brandy and mix well. Transfer the finished mousse into a piping bag.
4
Fill the glasses
In a stemmed glass, first pipe an even layer of the yogurt mousse, then pipe the kiwi mousse on top of the yogurt mousse. Place in the refrigerator to chill.
5
Make the jelly layer
Mix the jelly powder and caster sugar together. Place in a pot with the water and bring to a boil, then simmer over low heat for 1 minute. Add the kiwi fruit pulp and mix well, pour over the mousse, and refrigerate until set.
