Follow these steps for perfect results
plain yogurt
sugar
heavy cream
vanilla essence
egg whites
orange
finely julienned and blanched rind
meringues
mixed berries
strawberry coulis
Mint sprigs
for garnish
Line a large colander with several layers of cheesecloth.
In a large bowl, mix the plain yogurt with the sugar until well combined.
In a separate bowl, beat the heavy cream and the vanilla essence until stiff peaks form.
Gently fold the whipped cream into the yogurt mixture.
In a large bowl, beat the egg whites with an electric mixer until stiff but not dry.
Carefully fold the yogurt mixture and the finely julienned and blanched orange rind into the egg whites using a spatula.
Transfer the mousse mixture to the prepared colander placed over a bowl.
Cover with plastic wrap and refrigerate for at least 4 hours to drain excess liquid.
When ready to serve, place one meringue on each of the 10 dessert plates.
Top each meringue with a generous amount of mousse and a few mixed berries.
Top each with a second meringue.
Drizzle some strawberry coulis around each meringue stack.
Garnish with a few fresh berries and a sprig of mint.
Expert advice for the best results
Ensure egg whites are at room temperature for best volume when whipping.
Do not overmix the mousse after folding in the egg whites to maintain a light and airy texture.
For a stronger vanilla flavor, use vanilla bean paste instead of vanilla essence.
Everything you need to know before you start
20 minutes
The mousse can be made a day ahead.
Layered presentation with drizzled coulis and fresh garnish.
Serve chilled.
Pair with a dessert wine.
Sweet and bubbly, complements the berries and mousse.
Discover the story behind this recipe
Elegant French dessert, often served at special occasions.
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