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Yogurt mousse | Transcription of Yu sweets researcher's recipe

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Yu Sweets Researcher

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Ingredients

Yogurt : 400g
練乳 : 80g
ゼラチン : 10g
水 : 大さじ4(60g)

Time required

60minutes

Procedure

1) Prepare the gelatin 01:48
Add water and gelatin to a container and soak.
Leave for 5 minutes.
2) make mousse dough 02:02
Put yogurt in a bowl.
Mix with a whisk.
Add condensed milk and mix.
Heat 1 in the microwave for 30 to 40 seconds to melt.
Add the yogurt to the melted gelatin and add it to the mousse dough.
Place in the freezer and chill for 30 minutes.
Mix on low speed with an electric whip.
Mix on high speed.
Place in ice water (not listed) and mix with an electric whipper.
3) cool and harden 06:49
Put 2 in the mold.
flatten the surface.
cover with wrap.
Place in the refrigerator to cool and harden for 1 to 2 hours.
4) 仕上げる 07:28
包丁を使って型からムースを取り出す。
お好みのサイズに切る。
ジャム(分量外)をかけて完成。

Point

・I use a pound type of 18m x 9cm x 6-7cm.
・You can use sugar instead of condensed milk. In that case, make the quantity 60g to 70g.
・Use yogurt as it is without draining.
・In step 2, mix only the yogurt so that it does not separate.
・When using yogurt with a strong sour taste, reduce the amount of condensed milk to 100g.
・In step 2, if you add the gelatin all at once, it will become clumpy.
・By mixing with an electric whipper, air is included in the dough, and cooling it with ice water improves the texture.
・In step 4, use a bamboo skewer to remove the mousse from the mold.
・Sprinkle with blueberry or strawberry jam if you like.
・Fresh cream is not used.
・Chilling time in the refrigerator is not included in the required time.