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Yoghurt works well in summer as it's light and refreshing. Not only does this mousse work wonders for dessert, but it's delicious for breakfast, too.
200g karaka blackberries or your favourite
1-2 Tbsp water
2 Tbsp sugar
3 gelatine leaves, immersed in cold water for about 5 minutes or until soft
400ml Greek yoghurt
3 Tbsp runny honey
Place the berries in a small saucepan, add water and sugar. Warm gently to dissolve sugar and to lightly soften the berries and for a syrup to form. Cool.
Place the yoghurt in a bowl and stir to remove any lumps.
Lift the gelatine out of the water and squeeze out excess moisture.
Warm the cream and honey in a small saucepan and add the gelatine. Remove from the heat and whisk the gelatine until completely dissolved. Let it sit for 2 minutes, then slowly pour the gelatine into the yoghurt, stirring constantly to prevent lumps forming. Let the yoghurt mixture thicken so that the consistency is back to thick creamy Greek yoghurt. This will hold the berries better.
I like to layer this dessert as it looks fabulous and it evens out the fruit and yoghurt combination. To do this, I pour even amounts of yoghurt into 4 serving glasses, spoon over a little fruit and repeat, finishing with a layer of berries and any syrup.
Chill for at least four hours or overnight.
They can be made a day in advance.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.