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Vanilla & Yoghurt Mousse

300g cream
1/4 cup castor sugar
500g natural yoghurt
3 teaspoons gelatine
1/4 cup boiling water

Dissolve gelatine in boiling water, set aside.

Stir cream and sugar over low heat, until sugar dissolves. Do not
boil. Add yoghurt to cream mixture and beat well. Add gelatine
syrup. Stir well.

Pour into greased mould. (Jelly moulds where the bottom lifts off
are most suitable) Decorate with fruit of your choice. Strawberries
and Kiwifruit I find to be the best.

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