GREEK YOGHURT MOUSSE

Christmas is the perfect time to treat ourselves to some delicious dishes. After a hearty festive meal, a light and refreshing dessert is the ideal way to round things off. Greek yoghurt mousse with red berries is the perfect choice for anyone looking for a balanced sweet treat that will impress their guests.

This dessert combines the creaminess and slight tang of Greek yoghurt with the natural sweetness and freshness of red berries. It creates an irresistible contrast of flavours and textures. What’s more, it’s easy to make and doesn’t require an oven.

$mousse de yogur \ Greek yoghurt$

Ingredients for the yoghurt mousse

500 g plain Greek yoghurt (unsweetened)

200 ml whipping cream (with at least 35% fat)

100 g icing sugar

1 teaspoon of vanilla extract

200 g fresh or frozen red berries (strawberries, blueberries, raspberries, blackberries)

2 sheets of gelatine (or 1 sachet of unflavoured gelatine powder)

2 tablespoons of water (to soak the gelatine)

Optional: lemon or orange zest for flavour

Steps for making Greek yoghurt mousse

Prepare the jelly

If you’re using gelatine leaves, soak them in a bowl of cold water for 5 minutes. If you’re using powdered gelatine, dissolve it in 2 tablespoons of water and leave it to stand for a few minutes.
Once softened, heat the gelatine (in the microwave or in a bain-marie) until it has completely dissolved, but without bringing it to the boil. Leave it to cool whilst you prepare the rest of the mousse.

Whip the cream

In a large bowl, whip the cream with the icing sugar and vanilla until soft peaks form. It is important that the cream is very cold so that it whips properly.
Set the whipped cream aside in the fridge whilst you move on to the next step.

Add the yoghurt

In another bowl, lightly whisk the Greek yoghurt until it becomes creamier and smoother.
Add the dissolved gelatine to the yoghurt, stirring gently to combine it thoroughly.

Mix the yoghurt with the cream

Take the whipped cream out of the fridge and fold it into the yoghurt using a spatula, taking care not to knock the air out that we incorporated when whipping the cream.
Mix until you achieve a smooth, light texture, creating the base for the mousse.

Prepare the red berries

If you’re using frozen berries, let them thaw and drain them well to prevent them from releasing too much liquid. If you’re using fresh berries, wash them and cut them into small pieces (you can leave a few whole ones for decoration).
Mix a small amount of the berries into the yoghurt mousse or, if you prefer, leave the berries as a topping for a visual contrast.

Whip the mousse

Spoon the mousse into dessert bowls, individual glasses or a large mould, alternating layers of mousse with red berries if you want a more attractive presentation.
Cover and chill for at least 2–3 hours or until the mousse is firm and has set properly.

Decorate and serve

Before serving, decorate the yoghurt mousse. You can use more fresh berries and, if you like, a touch of lemon or orange zest to give it a zesty, festive flavour.
You can also add fresh mint leaves to the yoghurt mousse or dust it with a little icing sugar for an elegant finish.

Tips and variations for making Greek yoghurt mousse with red berries

Flavour the yoghurt mousse. To give it a more Christmassy touch, you can add a pinch of cinnamon or even ground ginger to the yoghurt.
Layered presentation. For a more sophisticated presentation, alternate layers of yoghurt mousse with red berry purée. You just need to lightly crush the berries and mix them with a little sugar.
Assorted berries. You can use any combination of berries, or even add pomegranate or mandarins to give it a more festive and colourful touch.

Ingredients