Millcroft Inn & Spa’s Strawberry Yogurt Mousse

Fresh strawberries and creamy yogurt come together in this airy Strawberry Yogurt Mousse, a dessert made for June afternoons and relaxed gatherings. Created by Pastry Chef Karen Souillet, it’s smooth, refreshing, and perfect served chilled with simple seasonal garnishes.

Strawberry Yogurt Mousse

Serves 12 people

Ingredients:

250 g Strawberry purée  
250 g Greek yogurt
60 g Sugar  
5 Gelatin sheets  
20 g Lemon juice  
200 g 35% Whipped cream

Method:

1. Cook the strawberries over medium heat until soft and juicy, then simmer until broken down, purée until smooth, strain through a sieve, and cool to room temperature.
2. Bloom the leaf gelatine by soaking it in cool water for 10 minutes, then squeeze out any excess water.
3. Whip the cream until soft peaks form and refrigerate until needed.
4. In a medium glass bowl, gently whisk together the strawberry purée, greek yogurt, and sugar until well combined.
5. Warm the lemon juice in a small saucepan, then add the bloomed gelatine and stir until fully dissolved, being careful not to boil. Whisk the gelatine mixture into the yogurt mixture until smooth.
6. Gently fold in the whipped cream, then divide the mixture evenly between molds or serving glasses. Chill until set.

Tips:

Decorate with chocolate crumbs, chocolate cake, fresh strawberries, chocolate shavings, piped chocolate decoration, or sprinkle with cocoa powder.