Bicolor Christmas Mousse with Mint Sauce

Name: Bicolor Christmas Mousse with Mint Sauce
Prep time: 150 min
Cook time: 150 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 cup chocolate, melted; 1 Yoghurt Natural Oikos®, presentation of 440 grams; 1 on gelatin, 7 g, hydrated; 1/2 cups whipping cream; 4 Vanilla Danette® Custard, 100 grams each; 2 envelopes gelatin, (7 gc / u) hydrated; 1 cup whipping cream; 1 cup milk light, for mint sauce; 1/4 cups sugar, for the mint sauce, or sweeten to taste; 1 teaspoon peppermint; 4 egg yolks, for mint sauce; 1 cup raspberry, to decorate; enough Mint leaf, to decorate

2h 30 mins

Low

4.5

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A chocolate mousse with vanilla and mint sauce, the best combination with the creaminess of Oikos yoghurt and a touch of Danette vanilla custard. The best thing is that refreshing feeling with the mint sauce and the combination of flavors.

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Ingredients

8 portions

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Preparation

For the chocolate mousse, mix the Oikos® Natural Yoghurt with the melted chocolate and the hydrated and melted gelatin. Reservation.

Beat the whipping cream in the blender until soft peaks form and mix in an enveloping form with the previous preparation. Pour into cups and refrigerate for 1 hour.

For the vanilla mousse, mix the Danette® Vanilla Custard with the hydrated and melted gelatin. Reservation.

Beat the whipping cream in the blender until soft peaks form and mix in an enveloping form with the previous preparation. Fill the glasses with this mixture and refrigerate one more hour.

For the mint sauce, heat the milk with sugar and mint in a saucepan over medium heat. Temperate the yolks with a little warm milk and add to the preparation.

Cook over low heat for 5 minutes or until thickening, continuing to move. Strain and cool.

Serve the mousse with a little mint sauce. Garnish with mint and fresh raspberries.