mousse with yoghurt and lemon



200gr DODONI authentic Greek yoghurt 2%
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup water
2 leaves of gelatin
2/3 cup eggs whites
Pinch of salt
150gr cup sugar
recipe by:
Level of difficulty
Time needed
90 minutes

Combine yoghurt, zest, juice, and extract gelatin in a small bowl. Whisk together and set aside.
To a separate small bowl, add water. Sprinkle gelatin on top and set aside.
Fill a medium saucepan halfway with water.
Boil over medium heat. Meanwhile, to the bowl of a stand mixer, add egg whites, salt, and sugar, stirring gently to combine.
Once water is boiling, carefully lower stand mixer bowl into saucepan.
Whisk gently until sugar is dissolved and eggs are near-scalding to the touch. Remove bowl from pan.


Scrape gelatin into egg mixture and whisk quickly and thoroughly to combine. Secure bowl to your stand mixer. Using the whisk attachment, whip egg mixture at medium-high speed until the outside of the bowl is totally cool to the touch.
Once this occurs, add yoghurt mixture. Continue whipping a few more seconds, until it's all combined.
Divide mixture among serving vessels and refrigerate for at least 45 minutes. Serve cold.