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Print this Recipe    Lemon Myrtle Mousse

Australian Lemon Myrtle and Yoghurt Mousse

1 1/2 cups (675ml) thickened cream
3/4 cup (130gm) castor sugar
200gm plain yoghurt
1 teaspoon (2gm) ground lemon myrtle
1 cup (250ml) boiling water
1 tablespoon (20gm) powdered gelatine

Whip the cream and sugar until the mixture just starts to thicken
and falls from the whisk in ribbons. Place the yoghurt in a large
mixing bowl. Add the sweetened cream and gently blend the two. Stir
the lemon myrtle into the hot water to infuse. Soften the gelatine
in the same water until it is completely dissolved. Add a tablespoon
of the yoghurt cream mixture to the gelatine and whisk through.
Quickly and thoroughly mix the rest of the gelatine into the yoghurt
and cream mixture until it is fully incorporated. Pour the mousse
into a serving dish or mould. leave it to set in the refrigerator
for at least 2-3 hours before serving. This mousse is delicious
with a mango or kiwifruit coulis.

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