Ingredients for Yoghurt Mousse With Strawberry Sauce
- 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cups Greek yogurt (low fat or regular)
- 1 cup heavy cream
- 2 1/2 teaspoons granulated sugar, 1 teaspoon granulated sugar (for whipping cream), 1 teaspoon granulated sugar (optional, for taste)
- 1 tablespoon lemon juice, 1 tablespoon lemon juice (for strawberry sauce)
- 1 cup fresh strawberries
- 2 tablespoons strawberry preserves
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How to Make Yoghurt Mousse With Strawberry Sauce
- Sprinkle 2 teaspoons of gelatin over 1/4 cup cold water in a small bowl. Let it bloom for 5 minutes.
- In a medium bowl, whisk together 1 1/2 cups Greek yoghurt, 2 1/2 teaspoons granulated sugar, and 1 tablespoon lemon juice.
- Gently heat the bloomed gelatin in a small saucepan over low heat, stirring constantly, until completely dissolved. Remove from heat.
- Add about 1/4 cup of the yoghurt mixture to the dissolved gelatin, stirring vigorously to temper it.
- Pour the gelatin mixture into the remaining yoghurt mixture, stirring constantly until smooth and well combined.
- Taste and add more sugar if desired (up to 1 teaspoon).
- Refrigerate for at least 20 minutes, or until the mixture begins to thicken but is still pourable.
- Remove from the refrigerator and whisk the mixture until smooth.
- In a separate bowl, whip 1 cup heavy cream with 1 teaspoon of granulated sugar until stiff peaks form.
- Gently fold the whipped cream into the yoghurt mixture using a rubber spatula until just combined.
- Divide the mousse into individual serving dishes or a large bowl. Cover and refrigerate for at least 4 hours, or preferably overnight.
- For the strawberry sauce: Puree 1 cup fresh strawberries, 2 tablespoons strawberry preserves, and 1 tablespoon lemon juice in a blender or food processor. Press the puree through a fine-mesh sieve to remove seeds.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
96g
Fat
56g
Carbs
9g
