Steps

1. In a bowl, combine 5g Gelatin Powder with 2 tbsp Hot Water and mix well until dissolved. (Key Tip!) Use hot water around 80°C (175°F). Avoid boiling water as it can make the gelatin less effective. If there are still lumps, heat in the microwave at 600W for about 10 seconds.
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2. In a bowl, combine 200g Yogurt and 50g Granulated Sugar and mix lightly.
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3. Place the bowl over a double boiler (bain-marie) and gently warm the yogurt to around room temperature while dissolving the granulated sugar. (Key Tip!) Warming the yogurt to room temperature prevents lumps when combining with gelatin. Always use a double boiler, not a microwave.
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4. Gradually add a small amount of the warmed yogurt mixture to the dissolved gelatin and mix well to incorporate. (Key Tip!) By gradually adding the yogurt to the gelatin and mixing, then combining this with the rest of the yogurt mixture, you ensure it blends smoothly.
   🕒 03:28
5. In a separate bowl, whip 100ml Heavy Cream and 1 tsp Lemon Juice until stiff peaks form. (Key Tip!) Do not use an ice bath while whipping to prevent lumps from forming when combining with gelatin. Adding lemon juice helps to speed up the whipping process.
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6. Gradually add the gelatin-yogurt mixture to the whipped cream in 3-4 additions, mixing well after each addition. (Key Tip!) Adding it little by little ensures a smooth and even consistency.
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7. Add 130g Canned Mandarin Oranges to the combined mixture and mix well. (Key Tip!) You can add other fruits of your choice, but avoid kiwi as it can prevent the mousse from setting.
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8. Pour the mixture evenly into your desired serving containers. Place them on a tray, cover with plastic wrap, and chill in the refrigerator for at least 2 hours until set.
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9. Once chilled and set, top with 100g Canned Mandarin Oranges as desired, and serve. Enjoy!
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