Yuzu Mousse

Ingredients:

Crumble
Mauri Classic Cookies Mix – 180g
Unsalted butter – 250g
Water – 10g
Ground Almond – 40g

Yuzu Yogurt Mousse
Yogurt – 400g
Sugar – 35g
Mauri Non-Dairy Whip Topping – 500g
Water – 60g
Gelatine Powder – 20g
Mauri Lemon Yellow Colour – 1.5g
Yuzu Fruit Mix – 125g

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Baking Step:

Crumble

1. In a mixing bowl, add in all ingredients for crumble and mix well in slow speed for 1 minutes until combined.
2. Spread out on a baking tray and bake at 170°C (top and bottom) for 10 – 15 minutes until golden brown.
3. Once the crumble is cool to touch, break up to smaller pieces and place at bottom of mousse cup. Set aside.

Yuzu Yogurt Mousse

1. In a small bowl, soak gelatine in water and set aside to bloom.
2. In a large bowl, combine yogurt, sugar and bloomed gelatine.
3. Heat over water bath until sugar and gelatine is dissolved. Set aside to cool.
4. Once the mixture is cooled, add in Mauri Lemon Yellow Colour & yuzu fruit mix and mix well.
5. In another mixing bowl, whip Mauri Non-Dairy Whipped Topping at high speed until soft peak and mix well.
6. Fill yuzu yogurt mousse onto the crumble inside the mousse cup. Top with some yuzu fruit mix and decorate as desired.