Honey-Vanilla Yogurt Mousse with Balsamic Berries
Light, cool, refreshing and bursting with flavor this dessert is a perfect summertime treat.
Recipe type: Dessert
- For the Mousse
- 2 cups plain whole milk Greek yogurt
- ¼ cup honey (raspberry or wildflower preferred but clover works perfectly fine)
- Kosher salt
- 1 vanilla bean (seeds scrape and bean cut in half)
- ¾ cup cold heavy cream
- For the Berries
- ¼ cup balsamic vinegar
- 1 Tablespoon honey
- Freshly ground black pepper
- 2 cups mixed fresh berries (blueberries, raspberries, blackberries), rinsed and patted dry
- For the Crumble Topping
- 2 Tablespoons unsalted butter, melted
- ⅓ cup all purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon light brown sugar
- ¼ teaspoon almond extract (more to taste but be careful it can quickly overpower)
- Make the Mousse - Set a strainer over a bowl and line the strainer with two layers of damp cheesecloth or paper towels allowing for some overhang. Spoon the yogurt into the strainer and cover with the overhanging cloth or with another paper towel. Refrigerate until thick and creamy and reduced (3 to 4 hours).
- In a small sauce pan, combine 2 Tablespoons of water with the honey, salt and vanilla bean and seeds. Bring to a medium boil, stirring constantly until the honey melts. Boil for one minute. Remove from the heat and allow to cool at room temp. Remove the vanilla bean.
- In a stand mixer, fitted with a whisk (or use a hand mixer), whip the cream to soft peaks. Add the yogurt and continue whipping on medium high until the mixture is very thick (about 1 minute). With the mixer running, slowly pour in the honey syrup. Whip for another 2 minutes to incorporate lots of air. The mousse should be very fluffy but not hold a firm peak.
- Divide the mousse between 4 bowls. Cover and chill for 2 to 4 hours.
- Make the Crumb Topping - Whisk together the dry ingredients. Add the melted butter and almond extract. Mix with a fork until incorporated. Line a baking sheet with parchment paper and bake crumble at 350 degrees until light golden brown (about 5 minutes). Remove from the oven and cool thoroughly.
- Make the Balsamic Berries - In a small saucepan, combine the balsamic vinegar, honey and a ¼ teaspoon black pepper. Set over a medium heat, bring to a boil, stirring for the first minute until the honey is dissolved. Continue boiling, swirling the pan until the mixture is reduced to 2 Tablespoons (3 minutes). Scrape the thick mixture over the berries and gently stir to coat.
- To Assemble - Divide the berries between the four bowls of mousse and garnish with the crumble topping.
If you use cheesecloth to strain the yogurt, prepare it for a future use by rinsing it thoroughly and letting it air dry.