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Recipe of Bicolor Christmas Mousse with Mint Sauce
Oikos

Oikos

Recipe of Bicolor Christmas Mousse with Mint Sauce
Oikos

Oikos

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Bicolor Christmas Mousse with Mint Sauce

2h 30 mins
Low
4.4
|
398
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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
  • 1 cup chocolate, melted
  • 1 Oikos® plain yogurt, presentation of 440 grams
  • 1 on gelatin, 7 g, hydrated
  • 1/2 cups whipping cream
  • 4 Danette® Vanilla Custard, 100 grams each
  • 2 envelopes gelatin, (7 gc / u) hydrated
  • 1 cup whipping cream
  • 1 cup light milk, 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
  • peppermint, to decorate

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.

PRESENTATION

Serve with the mint sauce and garnish with fresh raspberries and mint leaves.

TIPS

Do not cook a lot of mint sauce once incorporating the yolks, because the egg can be cooked.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
183.9
kcal
9.2%
Carbohydrate, by difference
13.3
g
4.43%
Protein
4.5
g
9%
Total lipid (fat)
12.8
g
19.69%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (5)
Georgina GU
22/01/2021 16:01:43
La haré a ver si me sale
Fernando Romo
05/08/2020 15:21:23
Muy buena
Patricia Centeno
11/04/2020 17:07:47
Se ve delicioso
Alicia Molina de Rodriguez
22/06/2019 15:28:24
Deliciosas recetas de sal y dulces
Cris Vega
06/07/2018 04:56:27
Si no tengo natilla por que la puedo sustituir?

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