Yogurt, lemon and blueberry mousse

Yogurt, lemon and blueberry mousse

Here is the return of small refreshing desserts. I have concocted you some little yogurt and lemon mousses, which I love to accompany with a blueberry compote. These little mousses are very simple to make and their outfit is impeccable. And, no need for gelatin or other gelling agent for that. I adapted the magic trick of these lemon mousses. Sweetened condensed milk mixed with lemon juice thickens like magic. This is what gives the texture of these foams. And at the same time replaces the sugar.

For the blueberry compote, it’s just as easy. Just cook them for them to burst and take on a beautiful purple color.

Serve these mousses chilled and enjoy!

Yogurt, lemon and blueberry mousse:

250 g Greek yogurt
80g lemon juice
120g sweetened condensed milk
200 g full cream
250g blueberries
50g sugar
Mix the yogurt, lemon juice and sweetened condensed milk.
Whip the very cold cream into a whipped cream and add it to the mixture.
Divide into 6 glasses and refrigerate for a few hours.
Add blueberries and sugar in a small saucepan.
Heat over very low heat until the sugar melts and the first blueberries burst. Stir regularly.
Raise the heat slightly, and let the blueberries cook for a few minutes, stirring occasionally.
Leave to cool then refrigerate.

Put the blueberry compote on the mousses and serve.
Yogurt, lemon and blueberry mousse

To finish: There is always someone who asks me if with sweetened condensed milk, the result is not too sweet. So this time, I’m going to preempt the request. Sweetened condensed milk consists of milk and 45% sugar. It’s marked on the tube. So this mousse contains the equivalent of 66 g of sugar, which seems to me little considering the use of yogurt, lemon juice and cream.

I use real Greek yogurt, not Greek yogurt, which is much more liquid.

You can choose another accompaniment, such as a raspberry coulis.

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