With a perfect 6-course menu, I would have 3 main courses and 3 desserts with me and this one has catapulted quite high up on my dessert best list: yoghurt mousse with caramelized walnuts and meringue. The Mousserezept is to prepare very quickly, but then needs some time in the refrigerator. In the summer you definitely get a version with fruit of it to see me!
Delicious dessert – yoghurt mousse with caramelized walnuts and meringue
I can not wait to make the yoghurt mousse with strawberry version. How long will it take to get back to the strawberry season? Until then, however, my winter favorite ingredient will be used: caramelized walnuts! They really make everything tastier! You need a bit of patience for this dessert, because the preparation goes smoothly, but it has to sleep in the fridge overnight. This makes it perfect if you have guests and do not feel like standing in the kitchen for a long time.
The basic recipe for the mousse comes from the book ” Craft Beer Cookbook *”, which I highly recommend. I took Skyr instead of Bulgarian yoghurt, added the walnuts and used my own caramel sauce recipe. Incidentally, the book recommends a war for dessert. I once gave the book to my husband and we have already made many recipes out of it. It’s all about beer recipes and beer, plus a few stories about breweries and beer styles – a perfect gift for men!
Yoghurt mousse with caramelized walnuts and meringue – you need it
The amount is enough for up to six people. For really big dessert sweetcats like me, you’d rather do a little bit more!
For the yoghurt mousse
- 500 grams of skyr
- 400 milliliters of cream
- A teaspoon of vanilla sugar
- 120 grams of sugar
- 1 tablespoon of lemon juice
For the caramelized walnuts
- 2-3 tablespoons of sugar
- 1-2 handfuls of walnuts
For the caramel sauce
- 130 grams of cream
- 60 grams of butter
- 150 grams of sugar
- 3 tablespoons of water
- A handful of meringues (either from the supermarket or homemade from protein leftovers)
Yogurt mousse with caramelized walnuts and meringue – how it’s done
Prepare yoghurt mousse
Stir the skyr with the sugar and the lemon juice until creamy. Beat the cream with the vanilla sugar stiffly and lift it carefully under the skyr. Lay out a sieve with a fine cheesecloth or a tea towel. This I cook out briefly in hot water before. Hang the strainer in a bowl and then leave the yoghurt mousse in the fridge overnight (or at least for 12 hours).
Cooking caramel sauce
Heat cream and butter in a small saucepan until the butter has melted. Then put him aside.
Put water and sugar in a large saucepan and heat the amount. It’s best to choose a tall pot, as the masses are pretty bubbly and boiling at the end! Let the sugar cook with constant stirring until the mass slowly assumes an amber color.
At this moment pour the hot cream into the pot. Immediately remove from heat and stir vigorously. Pour the caramel sauce into another container and stir occasionally until it is cool.
Put the sugar on the bottom of a pan with a tablespoon of water and heat until the sugar has completely melted and turns slightly brown. Do not wait too long, then the nuts will be bitter! Remove the pan from the heat, stir in the walnuts and then pour them on a baking paper. After cooling, you can roughly chop them up.
Serve – yummy!
Now you just have to assemble everything! Pour the yoghurt mousse on a plate, sprinkle it with caramel sauce, and add the caramelized walnuts and the battered meringue pieces. Yummy!
Enjoy the meal,
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