Honey-Yogurt Mousse & a Vegan Version – Tuesdays with Dorie

There is a lot to like about this dessert. The recipe comes from Dorie Greenspan’s Baking Chez Moi. As far as healthy dessert goes, this one comes close to be perfect. In addition, you need very few ingredients and it’s simple to put together.

Low-fat Greek yogurt is the key ingredient to make the mousse. (Kefir yogurt can be substituted.) A plus if you want to lower fat intake. However, you do need half a cup of heavy cream, whipped to soft peaks, to lighten the texture of the mousse. I guess without the whipped cream, the mousse may not be as velvety and light as we’d prefer. If you worry about sugar consumption, sugar is not required here. Honey is the sweetener. By and large, these are mostly pantry items that you have around, with the exception of gelatin. You’d need it to bind everything together to form the mousse.

The Greek yogurt takes about two hours to strain. After leaving the strained yogurt in the fridge overnight, several tablespoons of whey were collected at the bottom of the bowl. Dorie mentioned that you may skip this step if you don’t have the time. The flavor and the texture of the mousse may just be lighter.

That’s what I did the second time I made the mousse. Not straining of the yogurt and no heavy cream either. I whipped up a vegan cream (or aquafaba) using the liquid from a can of chickpea. (Add 1/4 teaspoon of cream of tartar to the liquid from one can of chickpea and whip it to stiff peaks. It works like magic.) For the rest, I adhered to the same process as outlined in Dorie’s recipe. Add honey to the yogurt. Blend in the bloomed gelatin. Then fold in the whipped cream. With a single change of ingredient to Dorie’s recipe, I’ve found a way to serve an easy dessert to friends and family who are gluten and lactose intolerant.

 

To see more honey yogurt mousse whipped up by other bakers and their take on the recipe, please see the blogroll at Tuesdays with Dorie.

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10 Comments

  • Reply
    Kara
    January 10, 2017 at 3:38 pm

    So interesting that you used the aquafaba! I still haven't gotten around to trying it as an ingredient.

  • Reply
    flour.ish.en
    January 10, 2017 at 5:14 pm

    It's a game changer in baking to be able to use a vegan cream.

  • Reply
    Diane Zwang
    January 11, 2017 at 12:20 am

    We both seemed to have enjoyed this one. I liked it with berries too.

  • Reply
    Cakelaw
    January 11, 2017 at 9:08 am

    Your mouse looks lovely with the berries on top, and the aquafaba is a cool idea.

  • Reply
    Summer
    January 11, 2017 at 7:57 pm

    It looks delicious and sounds even more so. I am really impressed with your ability to adapt it for your family. It seems like it set up just beautifully too.

  • Reply
    Teresa
    January 11, 2017 at 10:13 pm

    That's so cool that it works with aquafaba! I'm going to have to try it, though I'll have to use agar agar or another vegan gelatin substitute, which I haven't worked with very often.

  • Reply
    flour.ish.en
    January 11, 2017 at 10:17 pm

    Yes, very cool idea. The texture and the taste of the mousse are changed, as you'd expect with this substitution.

  • Reply
    flour.ish.en
    January 11, 2017 at 10:20 pm

    Thank you. It was not planned. I saw the can of chickpea which spurred me in action as I was making the original mousse.

  • Reply
    flour.ish.en
    January 11, 2017 at 10:21 pm

    Now I have to try out the flavor of different brands of chickpea.

  • Reply
    kitchen flavours
    January 13, 2017 at 1:54 pm

    I'm looking forward to make this one. Looks yummy!

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