Lime Yogurt Mousse

Soak the gelatin leaves in cold water and squeeze well next.

Peel the zest from the limes and cut into narrow strips. In a bain-marie, cream the lime juice together with the egg yolks, vanilla pulp and sugar. Stir in the squeezed gelatine leaves until they are dissolved. Now place in the ice-cold water to cool.

Cut the vanilla bean lengthwise, scrape out the pulp and mix into the lime cream. Fold in the yogurt and continue whipping the cream in the cold water.

Whip the egg whites with a tiny bit of salt until stiff and fold into the lime cream. Leave to cool for one night.

Before serving, cut dumplings with tablespoons and bring to the table with finely chopped fruit.

Tip: Use creamy natural yogurt for an even finer result!

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