Yoghurt Mousse with Blueberry Compote

I have recently learned a few nice dessert recipes from Cannelle et Vanille. Every time I go on this blog, I can’t stop saying ‘wow’ as each dessert looks so fine, elegant and mind-blowing. One of the desserts I’ve tried so far is Yoghurt Mousse with Blueberry Compote. I didn’t make my own yoghurt. But, still got my thumbs up!

It’s very easy to make and it definitely makes a change from eating the normal yoghurt, especially the texture. The fun of making this is really an experience too. I would like to say ‘Thank You’ to Aran at Cannelle et Vanille for sharing this recipe as it’s something that I will make again. I believe that it goes well with any type of compote.


Yoghurt Mousse



500ml organic whole milk
500ml organic skim milk
1 package of yogurt starter or 1 plain yoghurt

Yoghurt Mousse:
400g homemade or store-bought plain yoghurt
100g raw, unfiltered wildflower honey (any good quality honey will do)
8g powdered gelatin
100ml cold water
450g heavy cream

Blueberry Compote:
300g organic blueberries
75g organic milled sugar


1. To make the yoghurt, heat the milk in a saucepan to almost boiling point about 82ºC. Let the milk cool down to 42ºC-44ºC. Add the yogurt starter to the milk. Mix well and pour into jars. Turn the yogurt maker on and let it culture for about 4 hours.

2. To make the yoghurt mousse, whip the heavy cream to soft peaks. Set aside. In a medium bowl, whisk together the yogurt and the honey. In a small bowl bloom the gelatin in the cold water and let it sit for about 5 minutes. Melt the gelatin in the microwave for about 20 seconds. Whisk the dissolved gelatin into the yogurt mixture.Fold the heavy cream into the yogurt base. Pipe the mousse into small ramekins or pour into bowls.

3. Cook the blueberries with the sugar in a small saucepan in low to medium heat for about 10 minutes or until the blueberries start to break open and the sugar makes a sauce.