Kiwi Mousse

Name: Kiwi Mousse
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 100 g kiwi juice; 5 slices gelatin (soaked in ice water until soft); 1/2 tbsp brandy; 200 g whipping cream (whipped to 60% stiff); 200 g yogurt; 10 g lemon juice; 100 g kiwi fruit pulp; 200 g water; 1 tbsp jelly powder; 50 g fine granulated sugar

A layered dessert featuring yogurt mousse, kiwi mousse, and a kiwi jelly layer.

50 min

Easy

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Ingredients

kiwi juice 100 g

gelatin (soaked in ice water until soft) 5 slices

brandy 1/2 tbsp

whipping cream (whipped to 60% stiff) 200 g

yogurt 200 g

lemon juice 10 g

kiwi fruit pulp 100 g

water 200 g

jelly powder 1 tbsp

fine granulated sugar 50 g

Instructions

Make the yogurt mousse

Place the yogurt in a bowl and warm it over a bain-marie; add the softened gelatin sheets and continue heating over the bain-marie until melted, then stir into the yogurt until well combined and let cool.

Combine the yogurt and whipped cream

Whip the cream to 60% stiff, fold it into the yogurt mixture, then add the lemon juice and stir to combine. Transfer to a piping bag.

Make the kiwi mousse

Heat the kiwi juice over a bain-marie to about 65 °C, add the softened gelatin sheets and stir until dissolved. Whip the cream to 60% stiff. Once the kiwi juice has cooled, fold in the whipped cream, then stir in the brandy. Transfer the finished mousse to a piping bag.

Assemble in glasses

Pipe an even layer of the yogurt mousse into stemmed glasses, then pipe the kiwi mousse on top of the yogurt mousse. Refrigerate to chill.

Make the jelly layer

Mix the jelly powder and fine granulated sugar together, combine with the water in a saucepan and bring to a boil, then simmer for 1 minute. Add the kiwi fruit pulp and stir to combine, pour over the mousse, and refrigerate until set.