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Whipped Yoghurt Mousse Recipe

by Steenberg Executive Chef Kerry Kilpin

Serves 6

Yoghurt Panna Cotta

330ml cream

330ml Bulgarian yoghurt

50g castor sugar

2.5ml grated tonka bean

10g gelatine (sponge 10ml water)

Method

  1. Mix the cream, sugar and tonka bean in a pot and heat until the sugar dissolves. Remove from the heat
  2. Stir in the sponged gelatine and yoghurt.
  3. Pour into a terrine mould and allow to set.
  4. Once set, turn out and whip with a whisk until light and fluffy.  Pour into a piping bag with star nozzle.

Accompaniments

2 oranges segmented

100g honeycomb

100g macadamia praline

Vanilla bean ice cream

Orange and cardamom curd

A glass of Steenberg Constantia Natural Sweet.