[No-bake dessert] Three-layer yoghurt mousse (2 types)

Last week I posted some photos of the no-bake three-layer yoghurt mousse (in two versions) and I got A LOT of requests for the recipe. This is a super duper easy dessert that anyone can make at home, and it tastes like heaven (I'm not exaggerating at all). You can make around 9-10 servings from this recipe. Today I'm sharing with you guys two looks of this yoghurt mousse (the classic mini mousse and the trendy mousse dome). Let's get started!

CLASSIC YOGHURT MOUSSE

Ingredients (making 9-10 mini mousses)

For the cookie base:

Around 30 cookies (choose any type you want, I went with chocolate cookies)

5tbsp of unsalted butter (melt it in the microwave)

For the yoghurt mousse:

Yoghurt 300g (I used sweetened vanilla yoghurt, you can use plain, vanilla, anything you have)

Thickened cream 450g

Sugar (optional) - adjust to your taste

Gelatine powder 20g

For the Berry jelly (filling)

Frozen berries 200g (You can use any fruit)

Sugar 50g

A few tbsp of water

Gelatine powder 20g

Making

- Blend cookies and melted butter in a food processor (or mixer), this will help the mixture turn out smooth and well connected so you can have a stable base for your dessert. Now if you don't have any of these kitchen devices, you can smash your cookies first, then add the melted butter (it will work, but takes a long long time).

- Spread the base in your mini spring form pans and press in down with a spoon to make sure it sticks to the pan (or you can use one large spring form pan if you don't have mini pans). Put these pans in the fridge. I bought my mini pans at Kmart (only $2 each, perfect for mini desserts)

(Source: Kmart)

- In a pot, boil the frozen berries with a little bit of water and sugar until they are so soft that you can smash all of them into the sauce.

- Soak gelatine in a 2tbsp of water, wait for a few minutes then add it to the berry sauce. Transfer the sauce to a container and put inside the freezer.

- Add sugar to yoghurt (optional, adjust to taste). Soak gelatine powder into 2tbs of water. Wait for a few mins then add gelatine to yoghurt, mix well.

- Beat the thickened cream using a hand mixer until it forms soft peak. Mix the cream with the yoghurt mixture.

- Take the berry jelly out of the freezer (check if it turns into jelly before putting using). Take the jelly out of the container and cut them into small pieces that can fit the mini spring form pans(If you use a large spring form, just trim the jelly the way you want, as long as it fit inside the spring form pan)

- Pour 1/3 of the yoghurt mousse into all of the mini pans, place a piece of berry jelly on top, then cover them with the rest of the mousse. Put the dessert in the fridge for about 4-5 hours, or put in the freezer for 1 hour before serving.

YOGHURT MOUSSE DOME

The ingredient and making of the yoghurt mousse layer and the berry jelly will be exactly the same. The difference is instead of pour them into spring forms pans, pour them into a dome mould like this. I got this from Ebay, you might find it at your local baking tool shop, but Ebay's cheaper for sure LOL.

(Source: squires-shop.com)

- After filling the moulds will 1/3 of mousse, then jelly, then 2/3 of mousse, put the mould tray in the freezer for about 4 hours.

- You can have it as it is but you can also coat them with a shiny mirror glaze.

Chocolate mirror glaze:

Gelatine 12g

Cream 160g

Sugar 180g

Water 100g

Glucose syrup 80g

Cocoa powder 80g

- Soak gelatine in a little bit of water

- In a pot, boil cream until it starts bubble then turn off the heat.

- In another pot, mix water, sugar, sugar syrup. Bring mixture to boil and simmer on low heat for 2 mins. Add the cream into the sugar water mixture. Add cocoa powder and stir well.

- Use a stick mixer to to blend the mixer (or a blender). Sieve the mixture to remove all the bubbles. Let the mixture cool to 35C (put it in the fridge for about 3mins)

- Take the mousse domes out of freezer and place them on a rack, and it's important to place a tray under that rack so it can contain the leftover chocolate glaze

- Pour the chocolate glaze over the mousse domes slowly and carefully. The left-over chocolate glaze can be poured back into some containers and stored in the fridge (they are perfect chocolate pudding anyway)

* I have a short tutorial video for this mousse dome dessert on my Facebook Page (click here), it might help you to imagine much better.

The creaminess of the yoghurt mousse goes so well with the cut-through sourness of the berry jelly and a hint of bitterness of the cookie base, so you can just keep eating and eating (I can finish 3 - 4 mousse at the same time!).

That's it for today's recipe. If you recreate this recipe please upload your photos to Instagram/ Facebook and tag me @veronicaphm (Instagram) or Facebook Page @Veronica's Kitchen Delights. I would love to see your creative versions. Thank you for reading and see you guys in my next recipe! ;)

#cake #mousse #dessert #nobakedessert #Cooking