Yoghurt mousse with mango salsa and peach sorbet - Bresc BV
Ingredients For the mousse - 4 dl full-fat yoghurt - 2 dl whipping cream - 4 leaves gelatin - 150 g sugar - 3 egg whites For the salsa - 1 mango - 4 sweet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.nl.
Cooking tools:
- Kitchen scale
- Hand mixer
- Whisk
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Silicone baking mat
- Parchment paper
- Spatula
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Serving bowl
- Plate
Ingredients
- 4 dl full-fat yoghurt
- 2 dl whipping cream
- 4 leaves gelatin
- 150 g sugar
- 3 egg whites
- 1 mango
- 4 sweet tomatoes
- 50 g Bresc Strattu di pomodoro
- 100 g sugar
- 3 g lavender
- 100 g honey
- potato starch
- 100 g sesame seeds
- 100 g icing sugar
- 30 g flour
- 65 g orange juice
- 35 g melted butter
- 3 g Bresc Harissa
- peach sorbet
- mini-meringues
- cress apple blossom
- raspberry sponge cake
- red-fruit coulis
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