Mousse Greek Recipe
Make Mousse Greek Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mousse Base
Optional Fruit Compote & Garnish
Method
Mousse Base
Bloom gelatin
Sprinkle gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–7 minutes until gelatin blooms (absorbs liquid and becomes spongy).
Warm gelatin
Heat the bloomed gelatin gently to dissolve: microwave 10–12 seconds or place bowl in a small saucepan of simmering water, stirring until fully liquid. Do not boil. Set aside to cool slightly but remain pourable.
Whip cream
In a chilled mixing bowl, pour 1 cup heavy cream and a pinch of salt. Whip with a hand mixer or whisk until soft peaks form. Do not overwhip; you want light, billowy cream.
Combine yogurt and flavorings
In a separate bowl, whisk together 2 cups Greek yogurt, 3 tablespoons honey, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth and slightly airy.
Incorporate gelatin
Slowly drizzle the warm, liquid gelatin into the yogurt mixture while whisking constantly so it incorporates evenly and does not set into strands. Whisk until fully combined.
Fold in whipped cream
Gently fold one-third of the whipped cream into the yogurt mixture to lighten it. Then fold in the remaining cream in two additions, using a spatula and lifting motions to keep the mousse airy and smooth.
Chill to set
Portion the mousse into serving glasses or ramekins (about 6–8 servings depending on size). Smooth tops, cover with plastic wrap, and refrigerate at least 2 hours, preferably 3–4 hours, until set and slightly jiggly.
Optional Fruit Compote & Garnish
Make berry compote
Place 1 cup mixed berries, 2 teaspoons sugar and 2 tablespoons water in a small saucepan over medium heat. Cook, stirring occasionally, until berries break down and sauce thickens slightly, 6–8 minutes. If using frozen berries, cook a minute or two longer. Taste and add extra honey if desired. Remove from heat and cool to room temperature.
Assemble and garnish
When mousse has set, spoon a tablespoon or two of cooled berry compote over each portion (or swirl into the mousse before chilling for a ribboned effect). Drizzle a little extra honey, sprinkle toasted nuts and a mint leaf on top for color and texture. Serve chilled.