Yoghurt mousse

2 leaves or 3.3 g	gelatin
160 g	cream
40 g	sugar
60 g	Greek yoghurt
0.5	vanilla pod
150 g	Greek yoghurt

First lay a piece of plastic foil on a tray and flatten it. Now soak the gelatin in cold water. Then mix the cream with the sugar and start beating it with a whisk. The consistency needs to be a bit thinner than normal yoghurt. Now transfer the 60 grams of Greek yoghurt into a pan. Then cut the vanilla pod in half and scrape out the seeds. Add the seeds to the pan and slowly heat this up till steam starts to form. Once that’s the case turn off the heat and dissolve the gelatin. Now add the 150 grams of Greek yoghurt to the pan and mix it well. The second quantity of yoghurt will cool everything down and your gelatin will start to work instantly. So directly while mixing add it to the whipped cream and fold everything together to create a light airy mousse. Then transfer the mousse into the tray that’s lined with plastic foil and level it using a pallet knife. Now tap the tray a couple of times and then let it set in your fridge for at least 30 minutes. Then let it freeze for about an hour. It should not be a 100% solid. Now take the mousse out of the freezer and cut it with a big round cutter. If the mousse is already too hard let it defrost for a couple of minutes. Then keep them covered in your freezer for later. I serve them defrosted and this takes around 20 minutes.