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Peach Yoghurt Mousse
825g can peaches, drained
1
/
4
cup caster sugar
1
/
4
cup cream
200g natural yoghurt
3 teaspoons gelatine dissolved in 2 tablespoons
boiling water
1. Place peaches and sugar into a large bowl.
2. Using the StickMaster process until smooth.
3. Add cream, yoghurt and dissolved gelatine.
Process until combined.
4. Pour into individual serving dishes and
refrigerate for several hours or until set.
5. Serve decorated with whipped cream and
grated chocolate.
Ricotta Puddings
375g ricotta
1 cup plain yogurt
1 egg
2 tablespoons orange juice
2 teaspoons orange rind
2 tablespoons caster sugar
1 teaspoon vanilla extract
1. Preheat oven to 180°C.
2. Using the StickMaster with whisk attachment,
place all ingredients into a small bowl and
whisk on a low speed until smooth. Divide the
mixture between four ovenproof cups.
3. Bake for 25 minutes or until firm.
Serve warm or cold.
14
Recipes.