CHOCO­LATE MOUSSE

Diabetic Living - - Celebrate -

You’ll love ev­ery in­dul­gent mouth­ful of this vel­vety choc mousse.

PREPA­RA­TION TIME: 20 MINS

(+ 4 HOURS CHILL­ING) COOK­ING TIME: 10 MINS SERVES 4 (AS A DESSERT)

2 Tbsp co­coa pow­der or gluten­free co­coa pow­der, sifted 2 Tbsp caster sugar

2 Tbsp cus­tard pow­der or

gluten-free cus­tard pow­der 250ml (1 cup) skim milk

2 Tbsp boil­ing wa­ter

2 tsp pow­dered gela­tine

130g (1/2 cup) low-fat vanilla yo­ghurt, plus ex­tra 1 Tbsp (1 tsp per per­son), to serve 2 egg whites (from 60g eggs),

at room tem­per­a­ture

10g milk or dark choco­late,

shaved, to serve 3 straw­ber­ries, quar­tered,

to serve

1 Put co­coa pow­der, caster sugar and cus­tard pow­der in a small saucepan. Grad­u­ally whisk in the milk. Cook, stir­ring, over medium heat un­til mix­ture thick­ens and comes to a sim­mer. Whisk un­til smooth. Set aside, whisk­ing oc­ca­sion­ally to stop skin form­ing. 2 Put the boil­ing wa­ter in a small heat­proof bowl and sprin­kle over the gela­tine. Stir well un­til gela­tine is al­most dis­solved. Put in the mi­crowave on High/ 100% for 20 sec­onds.

Stir well un­til gela­tine dis­solves.

3 Whisk the gela­tine into the choco­late mix­ture. Whisk in the 1/2 cup yo­ghurt. Set aside for 10 min­utes.

4 Us­ing elec­tric beat­ers, whisk the egg whites in a large bowl un­til soft peaks form. Add a spoon­ful to the choco­late mix­ture and fold in well. Add the re­main­ing egg white and fold in gently un­til just com­bined. Spoon mousse evenly be­tween 4 serv­ing dishes. Place dishes on a tray and put in the fridge for 4 hours, or un­til set.

5 To serve, top each in­di­vid­ual mousse with a spoon­ful of yo­ghurt, a sprin­kle of the choco­late shav­ings and a few slices of straw­berry.

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