Ingredients
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300 g yogurt
Zest and juice of an organic lemon
1 bag of gelatine for cold dishes
2 tbsp agave syrup
100 g whipped cream
Instructions
First, stir the yogurt with 3/4 of the lemon zest and juice until smooth. Add the contents of the bag of gelatine and the agave syrup and stir with a whisk for 1 minute.
Then whip the cream until stiff and fold into the yogurt. Pour the mousse into 2 glasses and chill for 2 hours. Serve with a little lemon zest
Mousse
Our tip: Instead of gelatine, you can also use the vegan gelling and binding agent locust bean gum. It is suitable for cold dishes. Stir half to one level teaspoon into the yoghurt and let it swell a little. Then you can fold in the cream.
Enjoy your meal