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Yoghurt mousse

3 leaves or 5 grams


60 grams


150 grams


160 grams


40 grams



vanilla pod

First soak the gelatin in cold water. Then cut the vanilla pod in half and scrape out the seeds (keep the empty pod for another recipe). Mix the seeds with the 60 grams of yoghurt and the sugar and heat this up till it starts to steam. Once that happens turn off the heat and dissolve the gelatin. Then add the 150 grams of yoghurt and set it aside for later. Meanwhile start beating the cream till it's at yoghurt thickness. Now take the yoghurt and check the temperature. It needs to be at room temperature. Then while stirring add the yoghurt to the cream and gently fold this together. Once it's an even mousse fill you desired mold and tap it a couple of times to remove any air bubbles. Then let it set it your fridge for 30 minutes. When it's set you can let it freeze till solid in you freezer. Then remove the mousse from the mold and gently let it defrost in your fridge.

Here I fill the yoghurt mousse with a delicious rhubarb & vanilla broth.


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