Light yoghurt and strawberry mousse

Serves four

• Yoghurt 250 g
• Sugar 30 g
• 1 sheet of leaf gelatin or 1 teaspoon (5 ml) powdered gelatin
• Cream 100 g
• Fresh strawberries 200 g
• Sugar 30 g
• Fresh mint leaves

Nutritional information
Per serving: 317 Kcal

Environmental Impact

Per serving: 
283 grams CO₂ equivalence - carbon footprint
220 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Whip the cream and put it in the fridge to cool. 

If using leaf gelatine, soak in cold water for a few minutes to soften.

Heat 50 g of yoghurt in a pan with the sugar on a medium heat.

Bring to a boil, remove from heat and add the gelatin. Leave to cool and then add the remaining yoghurt.

Gently mix in the whipped cream.

Divide the mousse between serving dishes and leave to thicken in the fridge for at least an hour.  

In the meantime, toss the strawberries with 30 g of sugar. Cool and put to one side.

Arrange the strawberries on the mousse and decorate with fresh mint leaves.

The Chef’s Advice

For perfect whipping, the cream must be cold (just out of the fridge) and it helps if the bowl and whisk are cold, too. 

Nutritional Advice

If you prefer to avoid classic animal gelatin, it can be replaced with agar agar which is wholly plant based.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Eating seasonal fruit and veg means that what we’re eating will have been grown in a way that works with the weather, doesn’t require lots of energy to grow or store, and is lovely and fresh.