Australian Lemon Myrtle and Yoghurt Mousse

Australian Lemon Myrtle and Yoghurt Mousse


  • 1 1/2 cup (675ml) thickened cream
  • 3/4 cup (130gm) castor sugar
  • 200gm plain yoghurt
  • 1 teaspoon (2gm) ground lemon myrtle
  • 1 cup (250ml) boiling water
  • 1 tablespoon (20gm) powdered gelatine


Whip the cream and sugar until the mixture just starts to thicken and falls from the whisk in ribbons. Place the yoghurt in a large mixing bowl. Add the sweetened cream and gently blend the two. Stir the lemon myrtle into the hot water to infuse. Soften the gelatine in the same water until it is completely dissolved. Add a tablespoon of the yoghurt cream mixture to the gelatine and whisk through. Quickly and thoroughly mix the rest of the gelatine into the yoghurt and cream mixture until it is fully incorporated. Pour the mousse into a serving dish or mould. leave it to set in the refrigerator for at least 2-3 hours before serving. This mousse is delicious with a mango or kiwifruit coulis.

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