Creamy yoghurt mousse with frozen kiwi fruit granita

Adam Liaw
Adam Liaw's creamy yoghurt mousse with cheat's granita.
Adam Liaw's creamy yoghurt mousse with cheat's granita.  Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

White foods often get a bad rap as they are considered boring, unhealthy and sometimes quite literally "vanilla". But they do form the basis of much of what we eat. We start our days with milk in cereal or coffees, or with dollops of yoghurt on fruit. Here's a white recipe that is healthy and delicious; a fluffy yoghurt mousse gets a boost from the simplest granita you'll ever make.

Ingredients

6 kiwi fruit, peeled

1½ cups Greek- style yoghurt

1 tsp finely grated lemon rind

pinch salt

3 egg whites*

1 tsp gelatine powder

⅓ cup castor sugar

½ cup thickened cream

Method

1. For the granita: Mash the kiwi fruit in a shallow container, then place in the freezer until partially frozen, about 1 hour. Break up crystals by scraping the surface with a fork and repeat process until frozen.

2. Line a sieve with a paper towel or muslin cloth and place over a bowl large enough to collect any liquid from the yoghurt.

3. Combine the yoghurt with the lemon rind and salt, then transfer to the sieve. Refrigerate for 1 hour and discard any liquid collected, reserving the strained yoghurt.

4. Place the egg whites* in a heatproof bowl. Sprinkle over the gelatine powder and set aside for 3 minutes to allow the gelatine to bloom. Using electric beaters or a whisk, beat in the sugar, then set the bowl over a saucepan of simmering water, beating until the sugar just dissolves. Remove the bowl from the heat and continue to whisk until stiff peaks form. Fold in the yoghurt to combine. 

5. In a separate bowl, whisk the cream until stiff peaks form, then fold into the yoghurt and egg-white mixture.

6. Transfer the mousse mixture into a bowl and refrigerate for at least 2 hours or until set. Spoon the mousse into bowls and serve with the kiwi fruit granita. 

*Adam's tip: Whenever you're using raw eggs, such as the whites in uncooked meringues or yolks in aioli or mayonnaise, you need to treat those foods as you would any raw product to ensure they're safe. This means keeping them refrigerated right up until the time you're ready to eat them.