Yogurt mousse, berries and mint sugar
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Betina Hastoft
Yogurt mousse, berries and mint sugar
In Denmark, mousse is a classic dessert referred to as ‘fromage’. Somewhat similar to an Italian panna cotta but lighter and fresher, it can be served with all kinds of fresh berries or a compote.
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (serving)
Calories
315Kcal
Fat
19gr
Saturates
12gr
Carbs
29gr
Sugars
29gr
Fibre
1gr
Protein
6gr
Salt
0.2gr
Camilla Biesbjerg Markussen
A food enthusiast, Camilla has written and published two baking books: "Skærekager deluxe" in 2021 and "Brødglæde" in 2023
See more of Camilla Biesbjerg Markussen’s recipes
Camilla Biesbjerg Markussen
A food enthusiast, Camilla has written and published two baking books: "Skærekager deluxe" in 2021 and "Brødglæde" in 2023
See more of Camilla Biesbjerg Markussen’s recipes
Ingredients
For the yogurt mousse
- 500g thick natural yogurt
- 3 sheets leaf gelatine
- 1 vanilla pod, or 1 tsp vanilla bean paste (we used Nielsen-Massey)
- 75g icing sugar
- 250ml whipping cream
For the mint-lime sugar
- 50g granulated sugar
- 1 small handful fresh mint leaves, plus extra to serve
- zest of 1 scrubbed lime
To serve
- blueberries
- raspberries
- blackberries
Step by step
- Take the yogurt out of the fridge at least 30 minutes before starting the dessert, so it is not too cold. Soak the gelatine sheets in a bowl of cold water for 10 minutes.
- Split the vanilla pod, scrape out the seeds, and mash them together with the icing sugar. Stir the yogurt and icing sugar mixture thoroughly in a bowl. If using vanilla bean paste, simply stir into the yogurt with the icing sugar.
- Lift the gelatine sheets out of the water and melt in a heatproof bowl over a pan of barely simmering water. Let cool for a few minutes then stir in a few spoonfuls of yogurt mixture before adding this all to the rest of the yogurt mixture.
- Whip the cream to soft peaks, then fold it into the yogurt mixture. Divide among serving glasses and chill for at least 4 hours, or overnight.
- Briefly blitz the sugar, mint leaves and lime zest together in a blender or food processor until combined. Spread out on a plate lined with baking paper and let it dry for 15 minutes.
- Arrange the berries on top of the yogurt mousse, sprinkle with mint-lime sugar, and garnish with a few fresh mint leaves.
