Yogurt Mousse Recipe

Cook rhubarb

Combine 2 cups rhubarb, 1 tablespoon granulated sugar, 3 tablespoons water and 1 teaspoon lemon juice in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until rhubarb softens and breaks down but still has some texture, about 8–10 minutes.

Stir in 1 teaspoon vanilla extract. Taste and add up to 1 additional tablespoon sugar if you prefer sweeter compote. Remove from heat and let cool completely (at least 20 minutes). You can chill to speed up cooling.

Bloom gelatin

Sprinkle 1 teaspoon gelatin over 1 tablespoon cold water in a small bowl; let sit 5 minutes to bloom.

Warm the bloomed gelatin gently: place the small bowl over a pan of barely simmering water or microwave for 5–8 seconds, stirring until dissolved (do not boil).

In a medium bowl, whisk 2 cups Greek yogurt with 3 tablespoons powdered sugar, 1 teaspoon vanilla extract and a pinch of salt until smooth.

Whisk a tablespoon of the warm dissolved gelatin into the yogurt mixture to temper, then whisk in the remaining gelatin until fully incorporated.

In a separate chilled bowl, whip 3 tablespoons cold heavy cream to soft peaks. Fold the whipped cream gently into the yogurt mixture until airy and homogeneous. Taste and adjust sweetness if needed.

Divide about two-thirds of the cooled rhubarb compote into 4 serving glasses or bowls (reserve the rest for layering). Spoon the yogurt mousse over the compote, smoothing the top. Refrigerate for at least 1–2 hours to set; up to 6 hours.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

Stack 4 phyllo sheets and brush each sheet lightly with melted butter, sprinkling 1 teaspoon sugar and 1 teaspoon lemon zest between sheets as you layer. Press sheets together, then cut stack into 8 equal rectangles or strips.

Arrange pieces on the prepared sheet without overlapping and bake 6–9 minutes, until golden and crisp. Remove and cool completely — they will crisp further as they cool.

Combine 1 tablespoon sugar and 2 tablespoons water in a small nonstick skillet over medium heat. Stir until sugar dissolves, then add 1 cup thinly sliced fennel.

Cook, stirring occasionally, until fennel is translucent and the liquid is syrupy, 6–8 minutes. Add 1 teaspoon lemon juice at the end to brighten the flavor. Remove from heat and let cool to room temperature; the fennel will hold a glossy candied texture.

When mousse is set, spoon remaining rhubarb compote on top of each mousse portion (or layer between mousse and phyllo).

Top each serving with 2–3 pieces of phyllo crisp, a tablespoon or two of candied fennel, and a small mint leaf. Lightly dust with powdered sugar if desired.

Serve chilled. Leftovers: keep covered in refrigerator up to 2 days; phyllo crisps should be stored separately to stay crisp.