1 tsp unflavored gelatin
3 tbsp water
1-1/2 cup plain yogurt (just take care that the yogurt is not very sour)
1/2 cup heavy cream, cold
1/3 cup granulated white sugar (or to taste)
1.5 tbsp minced rosemary (adjust to preference)
Less than 1/8 tsp of salt
For the topping :
1/2 cup each blackberries & raspberries (fresh or frozen)
1 tbsp of fresh lemon juice (avoid if you berries are very tart)
Sugar to taste
Method:-
In a small bowl, thoroughly mix yogurt with minced rosemary & salt.
Tie the yogurt in a clean muslin/cheesecloth.Set the tied cloth on a sieve with a bowl placed below it and let the yogurt sit refrigerated for 4 hours.
In a small bowl, sprinkle the gelatin over the water and set aside to bloom.
In a large bowl, tip in the thickened yogurt and whisk it for 3-5 minutes to fluff it up.Set aside.
In another bowl, with a hand beater/electric mixer start whipping up the cream.While whisking, add sugar in parts to the cream till you get stiff peaks.Set aside.
Heat the bloomed gelatin in the microwave for 10 seconds. If you do not have microwave, you can use a double boiler to melt the gelatin.
Immediately, pour the melted gelatin over the yogurt and whisk thoroughly to mix.
Very gently, fold in the whipped cream with the yogurt until everything has combined well. The mix will be thick and fluffy.
Spoon the yogurt mix in bowls or glasses and place in the refrigerator for 3-4 hours to set.
For the topping:- In separate bowls, add berries with lemon juice and sugar. Mush them with a spoon or masher to desired consistency.Top the set mousse with this berry mash and serve chilled.
Notes:-
You can increase the quantity of heavy cream and reduce equivalent quantity of yogurt from ingredient list depending on how rich you want your mousse.
If using greek yogurt, since it is already quite thick & sour, reduce the straining time in the refrigerator by half.
Use your mortar & pestle to mince rosemary leaves- add few drops of water if needed as you mince.You can chop them really fine too.
