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Yogurt Mousse with Strawberry Soup

Ingredients For 8 servings For the mousse: Two plain unsweetened yogurts (at room temperature). 320g strawberries. 120g sugar. Two tablespoons lemon juice. 6 sheets unflavored gelatin. 1 tablespoon water. 8 additional strawberries for garnish. For the strawberry soup: 450g strawberries. 150g sugar. 60g water. 3 sheets unflavored gelatin. You'll also need: Small bowls or ramekins. Parchment paper. Preparation To make the soup: Start by soaking the 3 gelatin sheets in cold water. In a separate pot, combine the 60g water and 150g sugar over the heat. Once the sugar dissolves completely, add the 450g strawberries, cleaned and chopped. Let it boil for just 1 minute, then take it off the heat. Squeeze out the soaked gelatin and stir it into the hot strawberry mixture until fully dissolved, then blend everything smooth. Strain the mixture through a fine sieve to catch those little strawberry seeds, then pour it into a bowl, cover with plastic wrap, and refrigerate. It's actually best...

Gulas and Buffalo Mozzarella Salad



ingredients

for 2 people
  • 125g gulas (1 package).
  • 2 hard-boiled eggs.
  • 1 salad tomato, diced.
  • one ball of buffalo mozzarella.
  • lettuce (finely chopped).

for the vinaigrette:

  • 5 tablespoons extra virgin olive oil.
  • salt.
  • 1.5 tablespoons caramelized balsamic vinegar.

preparation

In a cup or small bowl, whisk together the vinegar and oil, then add a pinch of salt. Set this aside while you prepare the rest.
Cut the mozzarella ball in half.
Place both halves on a plate, giving them a bit of space between them.
Pile half the gulas on top of each mozzarella half.
Microwave for 1 minute to warm everything through.
Now for the assembly—on each plate, start with a bed of chopped lettuce dressed lightly with some of the vinaigrette. Scatter the diced tomato over the lettuce, then lay the hard-boiled egg slices (sliced nice and thin) on top. Finally, crown it all with your warm mozzarella and gulas.
Drizzle the remaining vinaigrette over everything and bring it to the table.

Enjoy!

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