photo by Jennifer Johnson
One base recipe, five ways to serve it. The yogurt adds a distinctive tang to the mousse that can be counterbalanced by sugar, so adjust each flavor to your liking. Each recipe makes four small servings.
VANILLA (BASE RECIPE)
Using an electric mixer, whisk 1/4 cup heavy whipping cream until medium peaks form. Add 2 tablespoons sugar, 1 teaspoon vanilla extract, and seeds of 1/2 a vanilla bean and whisk together. Fold into 2 cups plain Greek yogurt, taste, and add additional 2 tablespoons sugar if desired. Stir in 1-2 tablespoons whole milk if mousse is too thick. Cover with plastic wrap and refrigerate for at least 1 hour before serving. Top with fresh berries and serve.
In a saucepan, add 6 ounces fresh berries, 2 tablespoons sugar, juice from 1/2 lemon, and a pinch of salt. Place over medium-low heat and simmer until fruit has broken down, about 10 minutes. Remove from heat and allow to cool. Strain mixture through a fine-mesh sieve and discard any seeds. Transfer strained liquid to a bowl and stir in base recipe until combined. Cover and chill until ready to serve. Top with fresh berries and serve.
To basic recipe, stir in juice from 1/2 lemon, 1 tablespoon sugar, and 1/4 cup lemon curd until combined. Stir in an additional 1 tablespoon sugar if needed. Cover and chill until ready to serve. Top with candied lemon peel and serve.
Place 1 ounce semisweet chocolate in a medium bowl. Add 2 tablespoons whole milk and a pinch of salt to a saucepan and heat over medium until just boiling (or use a microwave). Pour milk over chocolate and allow to sit for 30 seconds. Stir until chocolate is completely melted. Set aside to cool. Add base recipe to bowl and stir until combined. Cover and chill until ready to serve. To serve, grate additional chocolate over top.
In a small bowl, dissolve 1 teaspoon instant espresso powder in 2 tablespoons brewed and cooled coffee. Stir into basic recipe. Cover and chill until ready to serve. To serve, grate coffee bean dust over top.