2 cardamom pods
1 sheet leaf gelatine
200ml skimmed milk
Pinch of chilli powder, plus a pinch to serve
2 level tbsp cocoa powder, plus ¼ level
tsp to serve
3 level tbsp sweetener
200g plain quark, plus 4 tsp to decorate
175g pot Müllerlight Vanilla yogurt
1 Split open the cardamom pods by pressing down firmly on each pod with the flat side of a knife. Remove the seeds and grind them to a powder using a pestle and mortar.
2 Soak the gelatine in cold water for 10 minutes, or until softened.
3 Meanwhile, put the milk, ground cardamom, chilli powder, 2 level tbsp cocoa and the sweetener in a small saucepan and whisk until smooth. Place over a medium heat and whisk for 4-5 minutes, or until simmering. Remove from the heat.
4 Squeeze out the excess water from the gelatine and add the gelatine to the cocoa mixture. Stir until dissolved, then leave to cool.
5 Place the quark, yogurt and the cooled cocoa mixture in a food processor and whizz until smooth. Divide between 4 glasses and chill for 4-6 hours, or until just set. To serve, top each mousse with 1 tsp of quark and lightly dust with the cocoa and chilli powder.