Greek yogurt mousse with berries
Greek yogurt mousse with berries

10 pax


For the raspberry coulis

  • Fresh raspberries 16 oz
  • Honey 2 oz
  • Lemon thyme, a few springs


For the mousse

  • 1 cup (250ml) Greek yogurt
  • Powdered gelatin 1 teaspoon
  • Honey (preferably lavender honey from the Hautes Alpes) 4 tablespoons
  • Heavy whipping cream 8 oz
  • Water 2 tablespoons

For the shortbread cookies

  • Unsalted butter (room temperature) 1 stick (4,1 oz)
  • Powederd sugar 3,4 oz
  • Egg yolk (large)
  • Superfine white rice flour 4 oz
  • Millet flour 4 oz
  • Potato flour 4 oz
  • (Alternatively, replace the above flours with 12 oz flour for all purposes)
  • Milk 2 tablespoons
  • Salt


Mix the raspberries, honey and lemon thyme. Set aside until ready to layer with the mousse. Prepare the mousse; in a small bowl, sprinkle the gelatin over the water and set aside. In a medium bowl, whisk together the yogurt and honey. In the bowl of an electric mixer fitted with the paddle attachment, whip the cream to medium stiff peaks. Set aside. Heat the gelatin in the microwave for 12 seconds or melt on top of a double boiler. Workings quickly, pour the melted gelatin over the yogurt and whisk thoroughly. Gently fold in the whipped cream until everything is blended. To assemble; layer about 1/4 to 1/3 cup of mousse and 2-3 tablespoons coulis in glasses and repeat the layers one more time. Serve with shortbread cookies if desired. Prepare the shortbread cookies; in a stand mixer fitted with the paddle attachment, whip the butter and sugar together until light and fluffy on medium speed, 2-3 minutes. Add the egg and mix until combined. Add the flours, milk and salt and mix briefly to incorporate. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. Preheat the oven to 350ºF and position a rack in the middle. Line a baking sheet with parchment paper. Set aside. When the dough is nice and cold, roll it out on a lightly floured board or in between sheets of plastic wrap to about 1/4 – inch thick. Cut out rounds with a pastry ring or cookie cutter of your preferred size. Place them on the prepared baking sheet and bake for 10-12 minutes. Let cool. Notes; the gelatin amount used in the mousse is small enough to help stabilize the whipped cream and prevent the liquids from separating but is not enough to gel it completely so the texture remains soft and silky.