FAST & FRESH

FAST & FRESH

By EdySutio, adapted from JPlus august 31, 2014, original words by Theodora Hurustiati

ENTERTAINING friends does not mean you have to get stressed out by slaving over a slave for days or remain stuck in the kitchen while your guests have fun in the living room without you. Cook a dish ahead of time, like this yoghurt mousse, which is the ideal sweet climax to spicy Indonesian fare (the dairy will neutralize all the hot chilis).

Serves 3-4

200 g whipping / fresh cream

250 g vanilla / strawberry yoghurt

50 ml milk

1 tablespoon caster sugar

2 g natural agar-agar powder

½ ripe mango

150 g strawberries

Mint leaves and flowers, for garnish (optional).

Beat cream until stiff in a clean glass or metal bowl. Make sure it’s fridge cold or you’ll have a hard time whipping it. Refrigerate while you prepare the next steps.

Mix milk with sugar and agar-agar in a saucepan and place over a low heat. Cook until the mixture comes to boil.

Transfer yoghurt to a large bowl, make sure it’s not too cold. Pour agar-agar and amalgamate into the yoghurt quickly and energetically with a whisker. This part is quite tricky since you’ll have to move fast or the agar-agar will start to coagulate and creates lumps. I suggest whisking with one hand while pouring the agar-agar with the other at the same time. Alternatively, have someone pour the agar-agar for you while you whisk.

Incorporate the whipped cream delicately into the yoghurt mix, in 2-3 batches, using a spatula. Divide the obtained mousse into 3-4 glasses or ceramic pots. Refrigerate for about 2-3 hours to set.

Meanwhile, peel and cut mango flesh into 0.5-cubes and cut the strawberries into quarters. Distribute them evenly on top of the set mousses. Garnish with mint leaves and flowers if you wish.

Serve immediately or cover with cling film and refrigerate for no more than 24 hours or the fruits will start to deteriorate and release some liquid.