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Yogurt Mousse with Fresh Figs, Honey, and Cinnamon Streusel

Yogurt Mousse with Fresh Figs, Honey, and Cinnamon Streusel



  • 2 tablespoons plus 1/2 cup water
  • 1 teaspoon unflavored gelatin
  • 1 cup labneh (thick Middle Eastern yogurt cheese)*
  • 7 tablespoons powdered sugar
  • 1/2 cup chilled heavy whipping cream


  • 4 1/2 tablespoons golden brown sugar
  • 3 1/2 tablespoons all purpose flour
  • 3 tablespoons almond flour or almond meal**
  • 1/4 teaspoon ground cinnamon plus additional for garnish
  • 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 12-ounce container fresh strawberries, hulled, quartered

Recipe Preparation


  • Pour 2 tablespoons water into small bowl. Sprinkle gelatin over; let stand 10 minutes. Bring remaining 1/2 cup water to simmer in small saucepan. Pour hot water over gelatin; stir to dissolve. Cool slightly.

  • Place labneh in medium mixing bowl; sift powdered sugar over. Whisk to blend.

  • Once gelatin has cooled to tepid, pour into yogurt mixture; whisk until blended. Continue to whisk another 2 minutes.

  • Beat cream to peaks in separate bowl. Add to yogurt mixture in 2 additions. Divide among 6 custard cups. Cover and chill until set, 6 hours or overnight.


  • Preheat oven to 350°F. Whisk brown sugar, flour, almond meal, and 1/4 teaspoon cinnamon in small bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.

  • Spread streusel onto baking sheet and bake until golden, 8 to 9 minutes. Cool.

  • Run sharp knife around edge of custard cups to loosen mousse. Invert each, shaking. Sprinkle streusel over mousse; surround with fruits. Drizzle with honey and dust with cinnamon and orange peel.

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Watch the video: MOUSSE YOGURT RECIPE WITH RASPBERRIES COULIS - ItalianCakes USA (December 2021).