Mousse is such a simple, naturally gluten free dessert and it’s so incredibly easy to make! It only takes a few minutes and the choice of flavours and toppings is pretty much endless.
The only thing that bothers me about mousse is its use of raw eggs. I know I know, it’s a big part of what gives mousse its ultra light and fluffy texture, but raw eggs don’t always agree with me so I prefer to make it without. The result is a little creamier, but still light, airy and just as tasty.
While a lot of egg free mousse recipes use mainly double cream, I also like making mine half cream, half yoghurt (the thick Greek-style kind). I love the flavour and it makes it a bit healthier as well; a great way to turn a delicious treat into something suitable for a (slightly naughty) breakfast. 🙂
Preparation: 5 mins
- 1 cup Greek-style plain yoghurt
- 3/4 to 1 cup double cream
- 2 handfuls fresh raspberries
- 3 to 4 Tbsp icing sugar
- Mash the raspberries.
- Put in a mixing bowl with the rest of the ingredients.
- Beat with and electric hand mixer on medium speed for a few minutes. Until the mixture becomes stiffer, light and airy.
I had it as a dessert here with fresh raspberries and meringue crumbled on top, which I realise is obviously not an option if you’re allergic to eggs – and it is an egg free recipe after all lol – but if you just don’t like eating raw eggs, like me, then this is great. 😉