Light Yogurt Mousse
Description
Out of dessert ideas? Fascinated by no-bake chilled sweets? Try making light yogurt mousse!
This spoon dessert is easy to prepare, extremely light and delicious. It contains no eggs, requires no baking, and is perfect for hot summer days or as a refreshing treat to serve guests at the end of a meal.
It’s incredibly simple to make — try it and see for yourself!
Ingredients
to recalculate the ingredient amounts
- Arborea Low-Fat Plain Yogurt 125 g
- Arborea fresh cream 30 ml
- Icing sugar 12 g
- Sheet gelatin 40 g
- Honey 2 g
For the icing
- Wild Strawberries 50 g
- Raspberries 50 g
- Blueberries 50 g
- Dark chocolate q.b.
Instructions
- 1 Soak the gelatin sheet in cold water (five times its weight, about 20 ml) for about 10 minutes.<br>In a bowl, pour the cold cream and powdered sugar, then partially whip them with an electric whisk.
- 2 Warm the gelatin with its soaking water in the microwave until dissolved, then add a small portion of yogurt previously warmed on the stove. Combine with the remaining yogurt and gently fold everything into the whipped cream.
- 3 Transfer the mousse into a piping bag and distribute it into small dessert glasses or cups. Refrigerate for about 1 hour.
- 4 Before serving, wash and dry the berries, and use them to decorate the mousse. As a final touch, grate a bit of dark chocolate on top.
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Did You Know?
Light Yogurt Mousse Recipe is delightfully simple. Fresh, creamy, and light, it’s one of the easiest spoon desserts to make.
Perfect as an after-meal dessert, a sweet snack, or even a refreshing breakfast, it’s ideal for those short on time who still want to enjoy a balanced, naturally sweet treat.
You can serve it in small glasses or dessert bowls, perhaps topped with Sardinian amaretti, a slice of yogurt plumcake, or even as a topping for gelato.
For a twist, use fruit-flavored yogurt and garnish with fresh fruit, almond or hazelnut crumbles, chocolate chips, cereal, or caramel.
For chocolate lovers, try the chocolate mousse variation: melt your favorite chocolate in a bain-marie, let it cool slightly, then mix it into the yogurt and cream blend.
The secret to a perfect result is not to overwhip the cream, to let the melted chocolate cool slightly before adding it to the mixture, and to let the mousse rest in the refrigerator for at least one hour before decorating and serving.
By following these little tips, you’ll get a mousse as soft as a cloud, with a light and airy texture.
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Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
