Valentine’s Day is only a few days away and this year it falls on a Saturday. So plenty of time to do something fun and romantic. We are planning on packing a picnic basket and heading to a park somewhere to enjoy the weather. I’m not big on Valentine’s Day to be honest but it’s a nice excuse for a picnic so I’m not objecting!
We had so many limes in our house that needed to be eaten that I thought I could make us a delicious dessert that is relatively easy to prepare and packs well into a picnic basket.
The tangy lime juice goes perfectly well with the yoghurt which makes the whole mousse lighter than if it was made with cream only. The crumbled meringue on top adds a nice crunch and different texture.
To pack them for your picnic, just use little jam jars with a twist-top or these beautiful Weck jars that I grew up with in Germany. My great grandmother had her whole basement full of pickled vegetables and preserved fruit in these Weck jars. You can now also get them in Australia (for about three times the price!). Despite the price tag they look very pretty and will certainly look great in a picnic basket.
6 gelatine leaves (gold strength)
400g greek yoghurt
4 tbsp sugar
Juice of 6 limes (about 75-90ml of juice)
For optional decorations:
Soak the gelatine leaves in a bowl of cold water. In a second bowl, whisk together sugar and lime juice until the sugar has dissolved.
Whisk in the yoghurt until everything is well combined.
Take the gelatine leaves out of the cold water, squeeze out excess water and melt in a little pot on the stove over small heat. Do not let it boil, it really only needs about a minute on the stove to melt completely. Take off the heat and put a few tablespoons of the yoghurt mixture in the gelatine to bring it to the same temperature as the mixture. (Otherwise if you poured the warm gelatine into the cold yoghurt mixture lumps are more likely to form because the gelatine would set pretty much immediately.)
While whisking the yoghurt mixture slowly pour in the cooled gelatine. Put the bowl in the fridge for about 5-10 minutes. Meanwhile whip the cream in a small bowl until soft peaks form.
Fold the cream through the yoghurt mixture until fully incorporated. Now pour the mixture into little bowls or jars and let them set in the fridge for about 3-4 hours.
I put mint leaves in the bottom of my jars to make them look pretty, but you could also just decorate them just before serving. I also crumbled a meringue over the top which was delicious.
For my grandmother’s recipe for deliciously crunchy meringue, head along here.