Marshmallow,strawberry,blueberry and Greek yogurt !! What not to love?And what if they come together to make a gorgeous mousse.Light,fluffy,delectable,an oh! so yummy mousse!!This is the perfect ending to your summer barbecue afternoon lunch spread out.And what I have not mentioned yet is that it is an easy peasy dessert.With minimum number of ingredients and 10 minutes of cooking time ,this can easily be your favorite make ahead dessert for dinner parties.This is my second take on the French favorite dessert.The first attempt being the Egg-less Gondhoraj Lebu Mousse .
For the mousse..
125 gm Greek yogurt or hung curd
65 ml whole milk
A drop of vanilla extract or vanilla essence
80 gm strawberry or vanilla flavored marshmallow
Serves : 2
For the blueberry compote..
1 cup fresh blueberries
1/3 cup sugar
1 tablespoon cornstarch
Two teaspoon of lemon juice
How to make the mousse.. :
Place the marshmallows,whole milk and yogurt in a deep vessel .
Heat it gently on slow flame,stirring continuously until the marshmallows melt completely and all the ingredients are well combined.
Remove the vessel from fire , as soon as the mixture starts looking like a slightly thick custard.
Remember the mixture will thicken further when completely cooled.
Cool the mixture at room temperature and transfer to the serving bowls.
Cover and chill in the refrigerator for at least 1- 2 hours.
Serve it with the blueberry compote or any other summer fruit compote of your choice,just before eating.
How to make blueberry compote..
In a medium pot over low heat whisk together sugar,cornstarch ,lemon juice ,until the sugar melts completely and clumps are removed.
Add half a cup of blueberries and cook for few minutes,until the mixture has slightly thickened with the blueberries are thoroughly cooked.
Add another 1/2 cup of blueberries .
Give them a gentle stir,not allowing the second batch of blueberries to break down completely like the first batch.
Cool at room temperature, and refrigerate until ready to serve.
The Great British Summer is here and how! We have been (so far! touch wood!!)blessed with a wonderful summer this year and we are making most of it,as long as it lasts.British countryside has so much to offer that we are practically hopping around almost every weekend .Fortunately we live in the neck of the wood of one of the most scenic places in UK,called Peak District,so all we need to do is to pack our picnic hampers,and zoom off for some 45 minutes to land up in some lush and scenic green.And how green and beautiful it is?..well check it out yourself!
Talking about summer and summer day outs,how can I not mention about my favorite summer fruit.You guessed it right.I love strawberries,and I love desserts too(as if it’s still not evident from the number of my desserts post!).With not much time to spend in the kitchen (why should I ,when the sun is out?)I decided to make these quick make-ahead petite strawberry cheesecake desserts to treat myself and my family.
Wow presentation- check
Do you still need reasons to make these beauties?
Digestive biscuit or your choice of biscuit base -75 gm
Butter – 25 gm,melted
250 gm cream cheese,soften
50 gm granulated sugar
1 teaspoon strawberry essence
140 gm plain natural yogurt
Strawberries, to decorate
Melt butter in a pan over low heat.Crush the biscuits in a blender until they resemble bread crumbs.Mix the crumbs and the butter until the mixture is soft and moistened enough.Spoon equal portion of the mixture in 6 shot glasses.Lightly press down and leave to chill in the fridge.
While pressing down your biscuit base,apply moderate pressure as excessive pressure can make the base extremely hard to spoon out.
Beat the cream cheese, yogurt,strawberry essence and sugar together with a fork till the mixture becomes smooth and creamy.
Spoon the cream cheese mixture into the prepared shot glasses.Leave to chill in the fridge for 3-4 hours or until set.
Top with a strawberry before serving.
Note : You can replace strawberry with other berries of your choice for this dessert.