The yogurt mousse is a fresh, light, and incredibly versatile base. Besides being served naturally, it can be used to create layered desserts and glasses or as a filling for cakes and no-bake tartlets.
Loved for its light and fluffy texture, it is also appreciated for its quick execution and absence of cooking, making it perfect in summer when you don’t want to turn on the stove; moreover, in a few minutes you will have a delicious dessert that you can customize according to your tastes.
The ingredients you need to make an excellent mousse are really few, I recommend buying high-quality cream and yogurt to give the dessert a pleasant acidic note that pairs well with fresh fruit, coulis, crushed cookies or crumble.
My mousse is light yet stable thanks to the use of gelatin, which makes it perfect for the piping bag, allowing you to dress it in cups or use it to fill a summer cake without fear of losing consistency.
I leave you with other no-bake recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: for 11.6 oz of yogurt mousse
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Summer
- Energy 244.48 (Kcal)
- Carbohydrates 15.27 (g) of which sugars 14.86 (g)
- Proteins 3.79 (g)
- Fat 18.42 (g) of which saturated 0.39 (g)of which unsaturated 0.18 (g)
- Fibers 0.00 (g)
- Sodium 29.54 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.4 oz plain white yogurt
- 5.3 oz whipping cream
- 1.6 oz vanilla powdered sugar
- 0.1 oz gelatin powder (or gelatin sheets 200 Bloom)
- as needed vanilla extract (or other desired flavors like citrus zest)
Tools
- 1 Electric whisk
- 1 Bowl
- 2 Small bowls
- 1 Whisk
Procedure
Place the gelatin in a small bowl, add 0.5 oz of water, stir and let it rest for a few minutes (if using gelatin sheets, cut them into pieces and place them in a small bowl with cold water for 10 minutes).
Pour the yogurt into a bowl, add the powdered sugar, and mix.
Melt the gelatin in the microwave (6/7 seconds will suffice) and let it cool; add it to the yogurt and quickly mix with a hand whisk. Add your preferred flavors, I added a teaspoon of vanilla extract (vanilla extract, citrus zest, cinnamon)
Pour the cold fridge cream into a large bowl and whip it with electric whisks. Gently incorporate the yogurt into the whipped cream to avoid deflating the mixture.
The yogurt mousse is ready.
You can use the yogurt mousse to:
make glasses with fresh fruit and crumble: in this case, compose them as soon as the mousse is ready and place them in the fridge for 30 minutes
fill a cake: put the mousse in a piping bag with the nozzle you prefer, let it rest in the fridge for 30 minutes and fill your cake
make no-bake tartlets: after making the no-bake base, fill it with the mousse and decorate with fresh fruit
If you want to use it as a base for a cheesecake or a cuttable cake, double the amount of gelatin.
Advice
Storage
The yogurt mousse can be stored in the refrigerator for 3/4 days.
If you used it to make recipes with fresh fruit, the storage time is slightly shorter.
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