Yogurt mousse with olive oil and berry compote
4 servings
150 minutes
Yogurt mousse with olive oil and berry compote is an exquisite dessert inspired by Latin American traditions. The light creamy texture of the mousse, complemented by the rich aroma of olive oil, harmoniously blends with the spicy berry compote filled with warm notes of cinnamon, ginger, and citrus freshness from orange zest. This dish surprises with its balance of sweetness and tartness, turning each bite into a gastronomic delight. It is often served as an elegant finish to dinner, and the addition of merkén spice adds a touch of heat. This dessert is perfect for summer evenings or special gatherings when one wants to enjoy not only the taste but also the aesthetics of presentation. Each spoon reveals a wealth of flavors, making this mousse unique in its kind.
1
To prepare the mousse, gently heat the yogurt with sugar until the crystals dissolve. Then add the diluted gelatin and olive oil. Continue whisking and pour in the cream. Divide into glasses or cups, not filling them completely. Chill until serving.
- Natural yoghurt: 2 glasss
- Sugar: 0.5 glass
- Gelatin in plates: 4 pieces
- Olive oil: 3 tablespoons
- Whipped cream: 1.5 glass
2
To prepare the compote, place all the berries in a steamer with sugar, orange zest, ginger, cloves, cinnamon, and anise. Cook for two hours on low heat, then let it cool.
- Raspberry: 0.5 glass
- Blueberry: 0.3 glass
- Blackberry: 0.3 glass
- Strawberry: 0.3 glass
- Sugar: 0.5 glass
- Orange zest: 0.5 piece
- Ginger root: 1 piece
- Carnation: 2 pieces
- Cinnamon sticks: 1 piece
- Anise (star anise): 0.5 piece
3
Before serving, place one tablespoon of berry mixture on the yogurt mousse. Optionally, you can sprinkle with merkén seasoning on top.
- Raspberry: 0.5 glass
- Blueberry: 0.3 glass
- Blackberry: 0.3 glass
- Strawberry: 0.3 glass