Rober’s light lemon mousse
6 small pots of plain yogurt
Juice of 2 lemons
Rind of 1 lemon
400g of condensed milk
1. Put the yogurts, lemon juice, rind and condensed milk into
a large bowl and mix well.
2. Decant into 6 little cups or ramekins. You can put some nuts
or crushed biscuits in the bottom of each cup to add crunch.
3. Refrigerate for at least 3 hours.
4. Serve with plain biscuits for dipping.
‘The recipe is so quick and simple that it’s easy to whip up whenever guests call in – it has become a summer favourite among our friends!’
Rober, logistics manager, Spain
Photography: Christina Bull
Styling: Sam Grigg