Yogurt mousse with sour cherry gelée and crumble

Name: Yogurt mousse with sour cherry gelée and crumble
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 4
Ingredients: Brown sugar ½ cup; Butter at room temperature 2.8 oz; Fine salt 0.3 tsp; Type 00 flour 0.67 cup; Almond flour 1 cup; Baking soda ¼ tsp; Fresh liquid cream 1 ¼ cup; Elderberry syrup ¼ cup; Gelatin in sheets 0.2 oz; Vanilla syrup 3 ½ tbsp; Yogurt 1 cup; Sugar 0.4 cup; Black cherried in syrup 1 ¼ cup; Red wine 4.1 oz; Cornstarch ¾ tbsp; Vanilla bean 1; Black cherried in syrup to taste

Difficulty: Difficult
Prep time: 60 min
Cook time: 25 min
Makes: 4 pieces
Cost: Average

PRESENTATION

Recipe by
Frau Knam

If like us you love single servings, this yogurt mousse with sour cherry gelée and crumble will win you over at first glance. For this dessert we didn't hold back and combined some of the most delicious pastry preparations to discover layer after layer. We start with the crumble, an eternally rustic base that will provide the essential crunchiness, followed by a velvety yogurt mousse scented with vanilla, and completing the dessert with a sour cherry gelée. Experiment with us on new flavor horizons and discover other delicious desserts to prepare at home:

Yogurt glass with red fruits, granola, and Nutella®
Panna cotta mini glasses with vanilla raspberries and Pavesini

INGREDIENTS

For the crumble: Brown sugar ½ cup (100 g); Butter 2.8 oz (80 g) - at room temperature; Fine salt 0.3 tsp (2 g); Type 00 flour 0.67 cup (80 g); Almond flour 1 cup (100 g); Baking soda ¼ tsp (1 g)

For the mousse: Fresh liquid cream 1 ¼ cup (300 g); Elderberry syrup ¼ cup (50 g); Gelatin in sheets 0.2 oz (5 g); Vanilla syrup 3 ½ tbsp (50 g); Yogurt 1 cup (250 g)

For the sour cherries: Sugar 0.4 cup (80 g); Black cherried in syrup 1 ¼ cup (300 g); Red wine 4.1 oz (120 g); Cornstarch ¾ tbsp (10 g); Vanilla bean 1

For garnish: Black cherried in syrup to taste

Preparation

How to prepare Yogurt mousse with sour cherry gelée and crumble

To prepare the yogurt mousse with sour cherry gelée and crumble, start with the crumble: in a bowl, pour the brown sugar and butter 1, add the salt 2 and knead 3.

Add the dry ingredients: almond flour 4, all-purpose flour, and baking soda 5. Knead again with your hands 6.

You need to obtain a coarse mixture 78. Distribute it on a baking tray lined with parchment paper 9 and bake at 340°F for 18 minutes in static mode.

Remove from the oven and let cool 10. Proceed with the mousse: in a bowl, combine the cream and elderflower syrup 11. Whip with an electric mixer 12.

You need to obtain a semi-whipped mixture 13. Place in the fridge while you continue with the preparation 14. Melt the soaked and squeezed gelatin in the hot vanilla syrup and mix 15.

Pour the mixture into the yogurt 16 and then combine it with the semi-whipped cream 17. Incorporate with the whisk 18. Place in the fridge.

Prepare the sour cherry gelée: pour the sugar into a saucepan 19 and melt it over low heat, stirring with a spoon 20 until you get caramel 20. Add the sour cherries 21.

Let simmer without stirring 22. Separately, dissolve the starch in the red wine 23 with a whisk 24.

Flavor with the vanilla bean seeds 25 and pour the wine into the caramel 26, let it boil for two minutes 27. Then turn off the heat and let cool.

Place the mousse in a piping bag 28. Assemble the glasses: a layer of crumble at the bottom 29, followed by the mousse 30.

Continue with the sour cherry gelée and make another similar layer, complete with the mousse, crumble and a sour cherry 32. The dessert is ready to be served 33.