THE DAIRY KITCHEN Rose Scented Yoghurt Mousse with Crushed Black Pepper Raspberries and Persian Fairy Floss


Serves 10
Difficulty Easy
Preparation 20 MINS
Cooking 0 MINS
Make this delicious mousse at the final of a vegetarian dinner. Agar Agar is a vegetarian alternative to gelatine and is available in health for shops.


3 teaspoons (3g) pure agar agar powder
2/3 cup (160g) caster sugar
160mL thickened cream
2 vanilla beans, split lengthways, seeds scraped
750mL Greek style natural yoghurt
20ml rosewater

Crushed Raspberries

500g fresh raspberries
1 teaspoon finely ground black pepper
1 tablespoon (20g) caster sugar

To Serve

Persian fairy floss, for garnish (optional)


  1. Combine agar agar, sugar, half the cream, vanilla bean and seeds in a saucepan and stir over low heat, until dissolved. Remove from heat and strain into a large bowl. Cool for 5 minutes then stir in yoghurt and rosewater.
  2. Beat remaining cream until soft peaks form and fold gently into yoghurt mixture.
  3. Pour mixture into 10 martini or dessert glasses. Cover and refrigerate overnight or until just set.
  4. Pass 2/3 of the raspberries through a sieve, discard seeds. Stir sugar and pepper into the puree then fold in remaining raspberries.

To Assemble

  1. Top each yoghurt mousse with a spoonful of raspberry mixture and decorate with Persian fairy floss.

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