Setting a mixture of yogurt and fruits with a reduced amount of gelatin was a breakthrough in the sweet part of my cooking. Such a tiny change allowed me to obtain a mousse instead of a hard jelly; I went so crazy about this easy dessert, it has replaced the majority of my rich, high-calorie homemade sweets. I’ve been making its different versions for years (see below) and like it also as an afternoon snack or even a refreshing summer breakfast. Made with a tiny amount of yogurt and no trace of any sweetener, this mousse is particularly fruity and lighter than ever. If both strawberries and blueberries are very ripe, why would one need sugar, syrup or honey? For me it was definitely sweet enough. (If you have guests who like very sweet desserts, you can of course put honey or confectioner’s sugar on the table.)
Here are some other versions of this light summer dessert:
TIPS: The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller, powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, I won’t give you the exact amounts and will only say that the aim here is to use here the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid. (The whole mousse mixture has more than 500 ml, so the mousse will be firm but not hard).
If you use Greek yogurt, the taste will be sweeter because it’s the least tangy natural yogurt, but I liked it with normal yogurt too.
If you use another gelling agent (such as agar) make sure you don’t put too much. Otherwise you will obtain a hard jelly and not a mousse.
Preparation: about 15 minutes + min. 2-3 hours in the fridge
Ingredients (serves 4-6):
150 g (about 5,3 oz) very ripe blueberries
600 g (about 21 oz) very ripe sweet strawberries
125 g (about 4,4 oz) yogurt or quark or Greek yogurt (Greek yogurt is the least tangy, so the taste will be sweeter)
the amount of gelatin required to set 500 ml liquid
Wash the strawberries and mix about 90% of them together with the yogurt. You shouldn’t obtain more than 600 ml, so keep on adding more strawberries and mixing until you reach it (it will depend on the juiciness of the fruits).
Dissolve the gelatin according to the package instructions.
Mix well in a blender with the strawberry mixture.
Pour the mousse into serving dishes.
Place equal amounts of blueberries into each dish, reserving 1 flat tablespoon per person to put on top just before serving.
Put the mousse into the fridge for 2 -3 hours.
Serve very cold.