that's life (Australia)
BLACKBERRY YOGHURT MOUSSE
PREP: 25 MINS
2 x 125g punnets blackberries
2 tsps powdered gelatine
2 egg yolks
¼ cup caster sugar
¾ cup thickened cream
1 cup Greek yoghurt, plus extra, to serve Extra fresh blackberries, to decorate
1 Process blackberries in a food processor until smooth. Strain through a sieve.
Discard seeds. You will need ⅔ cup berry puree.
2 Sprinkle gelatine over 2 tblps water in a small heatproof jug sitting in a small pan of simmering water. Stir until gelatine is dissolved. Remove. Cool to room temperature.
3 Beat yolks and sugar in a small bowl of an electric mixer until thick and pale. Add cream. Beat until thickened. Fold in yoghurt, berry puree and gelatine.
4 Pour into four serving glasses (1-cup capacity). Refrigerate for several hours, or overnight, until set.
5 Serve with extra yoghurt and blackberries.