All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Yooguruto no muusu / yogurt mousse, with blueberry sauce

A very lightly sweetened, fluffy and creamy yogurt mousse. One of my standard dessert choices to serve after a meal with guests.


(Serves 5-6; each mousse serving is about 2-3 ice cream scoops)

200 g plain yogurt
5 tbsp heavy cream
2 egg whites
1 small lemon
1 tbsp sugar
3/4 tsp gelatin (approx. 3g)
1 tbsp cold water (to soak gelatin; not in photo)

For blueberry sauce
100-120 g blueberries
2 tbsp maple syrup
1 small lemon
1 tbsp kirschwasser (cherry brandy)

2 mixing bowls (1 for whipping heavy cream and making cream-yogurt mixture; 1 for whipping egg whites)
2 whisks (ideally; 1 is also OK, either manual or electric)
1 small pot (for making sauce)


Add cold water to gelatin, and soak for 5 minutes.

Microwave for 5-10 seconds to dissolve.


While soaking gelatin, make blueberry sauce.
Put blueberries, maple syrup and juice from lemon, and heat on medium heat.

When boiling, remove white foam on surface, turn off heat, and let cool.

When cool, add kirschwasser, mix well, and refrigerate. 


Back to preparing mousse. In a mixing bowl, whip heavy cream until whisk starts to leave traces on surface.


Add yogurt and lemon juice (strained) to heavy cream, and mix well.

Add melted gelatin, and mix well. 


In another mixing bowl, put egg whites, and beat until opaque and foamy.

Add 1/3 of sugar, and beat until peaks form.

Add 1/2 of remaining sugar, beat, add rest of sugar, and beat. 


Add 1/3 of meringue to cream-yogurt mixture, and whisk or mix with spatula until smooth.

Repeat 2 more times. 


Pour in a container, cover, and chill for 30+ minutes in the fridge.


To serve, spoon mousse in bowls, and pour blueberry sauce.

  • For sauce preparation, use an acid-resistant pot.
  • If in a hurry, put mousse in freezer, then move to refrigerator.

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