A light, fruity mousse with the creamy tang of yoghurt. Perfect for a midweek dessert.
Ingredients
For the mousse
2 gelatine leaves
425g blackberries
100g caster sugar
250ml double cream, whipped
50g greek yoghurt
Vanilla cream
100ml double cream, whipped
½ vanilla pod, split, seeds scraped
2 tsp golden icing sugar
handful hazelnuts, toasted
Instructions
In a small bowl filled with cold water, soak the gelatine leaves for 5 minutes.
In a small saucepan, combine the blackberries, sugar and 1 tbsp water then bring to a simmer, cooking until the fruit starts to break down. Place a sieve over a bowl, tip in the fruit and push through to remove the pips.
Stir the soaked gelatine into the blackberry juice until dissolved, then set aside to cool for 5 minutes.
Fold the blackberry juice through the whipped cream, fold in the yogurt then spoon into glasses and chill for a minimum of two hours.
To serve, fold the vanilla seeds and icing sugar into the whipped cream. Top each mousse with a dollop of cream, a blackberry or two and a sprinkle of hazelnuts.