Greek Yogurt Mousse with Rose Petal Jam

5 from 1 vote

Greek yogurt is one of the most versatile foods in the world, equally at home at all meals and paired beautifully in everything from savory garlicky dips to luscious desserts. You can use any fruit preserve in this recipe.

5 from 1 vote

Greek Yogurt Mousse with Rose Petal Jam

By Diane Kochilas

Prep Time 25

Servings

Recipes, Sweets & Desserts, Yogurt

Prep Time 25

Servings

Recipes, Sweets & Desserts, Yogurt

Ingredients

1 envelope 1 tablespoon unflavored gelatin
2 cups Greek rose petal jam or other fruit spoon* sweet pureed lightly
1/3 cup sugar
1/2 teaspoon vanilla
1 1/2 cups Greek yogurt
1 cup well-chilled heavy cream

Instructions

In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved.
In a blender blend together the spoon sweet purée, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt.
In a chilled bowl beat the cream until it holds stiff peaks, fold it into the cherry mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousse for at least 4 hours or overnight. Garnish the mousse with a little of the spoon sweet, drained.

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You can make this with any Greek spoon sweet, especially if rose petal jam is hard to find. Vyssino (sour cherry) spoon sweet works perfectly with this, but so do other flavors, such as orange, bergamot, lemon and cherry.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Greek Yogurt Mousse with Rose Petal Jam