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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Ingredients8 portions
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.
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