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Tuesday, 4 July 2017 12:44 PM BST
Recipes from Wimbledon: Citrus yogurt mousse
For 2017, we bring you more mouth-watering recipes from head chef Gary Parsons so you can recreate the taste of The Championships at home READ MORE

Citrus yogurt mousse, passion fruit soup and fresh berries

Cooking time: 65 minutes, plus overnight infusion      Serves: 5


250g strawberries
100g raspberries
50g blackberries
2 oranges
5g micro mint

Lime mousse:
300g natural full-fat yogurt
50g caster sugar
3 leaves gelatine
1 lime
250g double cream

Passion fruit soup:
150ml water
75g caster sugar
1 lemongrass stalk
2 inches fresh ginger
1 vanilla pod
Half a lime
Half a lemon
Half a white grapefruit
150g passion fruit puree


Lime mousse:
1. Soak the gelatine leaves in water.
2. Zest and squeeze the limes then heat the lime juice and add the soft gelatine leaves.
3. Add the juice and gelatine mix to the zest and yogurt.
4. Whip up the double cream to a soft peak and add to the yogurt and lime mix, chill until firm for about an hour.

Passion fruit soup:
1. Heat the water and add the sugar. Mix until dissolved. Add the crushed lemongrass stalk, vanilla pod and peeled and sliced ginger and leave to infuse for 24 hours.
2. To the above stock, add the lime, lemon and grapefruit zest and juice.
3. Add the passion fruit puree to form the soup.
4. Pass the soup through a fine strainer and place in the bowl, add the lime yogurt mousse in the centre.
5. Cut the fresh berries and orange segments, place around the mousse, finish with the passed zest from the soup on top of the mousse and garnish with the micro mint.

Other delicious recipes from Wimbledon: 

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