Yoghurt mousse is one of the best last-minute desserts available. Ten minutes of work, two to three hours in the fridge, and you have something that looks and tastes like a restaurant dessert. The yoghurt provides tang and body, the whipped cream provides lightness, and the combination creates a texture that is delicate without being insubstantial. It’s also adaptable — it works with almost any fruit, and the base recipe doesn’t change.
The Mousse
Whip 300ml cold double cream to soft peaks — stop before it becomes stiff. In a separate bowl, combine 400g full-fat Greek yoghurt, 3 tablespoons icing sugar, and 1 teaspoon vanilla extract. Fold the whipped cream into the yoghurt in three additions, using a large metal spoon or spatula and a gentle cutting motion to preserve the air. Spoon into serving glasses or ramekins and refrigerate for at least 2 hours.
The mousse will be ready after 2 hours but is better at 3-4. It keeps well in the fridge for up to 24 hours, covered, which makes it ideal for preparation ahead of a dinner party. The texture will remain light and airy throughout.
The Berry Topping
For a simple berry topping: combine 300g mixed berries (fresh or frozen — if frozen, thaw first and use the juice too) with 1 tablespoon icing sugar and a squeeze of lemon. Macerate for 20 minutes — the sugar will draw out the juices from fresh berries or combine with the released liquid from frozen berries to create a natural sauce. Spoon over the mousse just before serving.
For a warmer option: cook the berries with sugar and a splash of water for 5 minutes until they break down into a compote. Cool completely before using — the mousse will melt if you add warm compote. A warm-berry compote with a cold mousse is a particular pleasure in winter when fresh berries aren’t at their best.
Variations
Lemon mousse: add the zest of 2 lemons and 2 tablespoons of lemon juice to the yoghurt mixture. Top with a spoonful of lemon curd and fresh raspberries. Passionfruit mousse: add the pulp of 3 passionfruits to the yoghurt mixture. Top with additional passionfruit. Chocolate: fold 2 tablespoons of good cocoa powder into the yoghurt before combining with cream. Top with grated dark chocolate. All three are variations on the same ten-minute technique.
