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Desserts
181
Citroenmousse
Totale bereidingstijd: 40–50 minuten
voor 4–6 porties
Ingrediënten
250 g natuurlijke yoghurt
50 g crème fraîche
Sap van 2 citroenen
1 pakje vanillinesuiker
90 g suiker
4 gelatinebladen
250 ml room
500 g bosbessen (diepvries)
50 g suiker
Bereiding
Week de gelatine ca. 10 minuten in
k
oud water in. Pers het water er weer
uit en los de gelatine in ca. 15 secon‐
den met 450 Watt op.
Meng de yoghurt, de crème frche, het
citr
oensap, de vanillinesuiker en de sui‐
ker. Doe 1 eetlepel van de yoghurtmas‐
sa bij de gelatine. Roer dit mengsel
door de yoghurtmassa. Zet de massa in
de koelkast.
Als de massa stijf begint te worden,
r
oert u de stijfgeklopte room erdoor.
Ontdooi de met suiker bestrooide
vrucht
en in ca. 10 minuten met
150 Watt. Verdeel de vruchten over 4
borden. Schep uit de crème balletjes en
plaats deze op de vruchten. Serveer het
dessert met citroenmelisse of een ci‐
troenspiraal.
Aanbevolen instelling
Gelatine oplossen:
Ovenfunctie: Magnetron
Vermogen: 450 Watt
Niveau: 1e van onderen
Tijd: 15 seconden
Vruchten ontdooien:
Ovenfunctie: Magnetron
Vermogen: 150 Watt
Niveau: 1e van onderen
Tijd: 10 minuten
Tip
Rol de citroenen voor het persen krach‐
tig over
een stevige ondergrond. De ci‐
troenen geven dan meer sap.
181


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