Yogurt mousse with oatmeal praline and fruits
Ingredients:
(Serves 4)
50g butter
75g rolled oats
¼ cup caster sugar (50g)
200ml whipping cream, cold
150g Greek strained yogurt
3 tbsp honey
3 tbsp light muscovado sugar
½ tsp vanilla extract
200g blackberries
2 tart apples (Granny Smith) peeled, cored and cubed
Crème de cassis, to drizzle
Directions:
1. Melt half the butter (25g) in a small saucepan over low heat. Add the oats and cook for 1 minute. Stir in half the caster sugar (25g) and cook for 4 to 5 minutes, continuing to stir constantly until the oats are lightly caramelised. Spread the mixture onto a piece of parchment paper and let cool.
2. Put the cold cream in a bowl and beat at medium speed until it begins to thicken up, just before soft peaks form (thick yogurt-like consistency). In a small bowl, combine the yogurt, honey, muscovado sugar and vanilla extract. Mix well. Gently fold in whipped cream. Stir in the blackberries (keep some aside for garnishing) lightly crushing some to release their juice. Store in the fridge until needed.
3. In a large skillet or saucepan, melt the remaining butter (25g) over medium heat. Add the apples and and sauté them for 3 to 4 minutes until almost tender. Stir in the remaining caster sugar and continue to cook until the juices start to thicken and caramelize. Set aside to cool.
4. To serve, spoon the mousse into 4 serving glasses alternating with layers of caramelized apples and oatmeal praline. Continue to alternate layers until all the ingredients are used. Garnish with the reserved blackberries and drizzle with a little crème de cassis. Chill for at least 1 hour before serving.
(Recipe slightly adapted from Diana Henry as featured in: delicious magazine)