Dessert
Yogurt mousse with berry sauce
Refreshing yogurt mousse with berry sauce
Refreshing yogurt mousse with berry sauce
A fresh and flavourful Italian dessert! Learn from our chefs how to make it yourself at MaMa Florence's cooking classes!
For yogurt mousse
• 125 g fresh milk
• 250 g white plain yogurt
• 250 g whipping cream
• 75 g granulated sugar
• 1 pinch salt
• 2 sheets gelatin
For berry sauce
• 150 g fresh berries of choice
• 40 g granulated sugar
• 25 ml water
• In a small bowl, fill with cold water and add the gelatin sheets. Allow to soak so gelatin softens.
• In a medium saucepan, heat the milk with the granulated sugar.
• When the milk begins to boil, remove from heat, and add the softened gelatin (removed from the
water). Stir the mixture well, and be sure the gelatin dissolves completely.
• Add the yogurt, and allow the mixture to cool completely (put in the refrigerator for at least 30
minutes).
• In a bowl, using an electric mixer, beat the whipping cream with a pinch of salt. Beat until the
cream is the right consistency, and holds stiff peaks.
• Remove and with the aid of a spatula, add the whipped cream to the yogurt mixture.
• Spoon the mixture in small dessert bowls.
• Let it rest in the refrigerator for at least 2 hours.
• Wash berries and coarsely chop after removing hull.
• In small saucepan place sugar and water over low heat and let it desolve.
• Add the previously washed berries and let cook for 10 minutes.
• Remove from the stove and blend it.
• Strain the sauce through a strainer to remove any seeds and skins and let it cool.
• Remove yogurt mousse from refrigerator, top with berries sauce and decorate with a few drops of
Balsamic Vinegar.
• Serve chilled or at room temperature as per your preference.
• As an option to the berries sauce you can put on top of the mousse a strawberry salad. Clean 250g
of strawberries and slice them. Place them in a bowl and add 50g of granulated sugar. Toss well
to blend all the flavours. Remove yogurt mousse from refrigerator, top with strawberries salad
and decorate with a few drops of Balsamic Vinegar.
4.9 13 reviews
Cooked it for eight and most of the work happened the day before, which is exactly what you want when you are hosting.
It kept far better than I expected. I portioned it and it lasted well past the evening it was made for.
I hosted for the first time in years and chose this because it could be finished ahead. Correct decision.
I would have liked one more photo of the middle stage, but reading it twice was enough.
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