Greek yogurt is such a versatile, delicious dairy and can be found in most UK supermarkets at 5% or 0% fat. I love to mix it with whipped double cream and a little honey to accompany cakes and fruit dishes. Here I add some egg whites to make it light and fluffy. A delightful dessert in very little time!
Ingredients
For the yogurt mousse
- 150 ml double cream
- 200 g Greek yogurt
- 50g cream cheese
- 2 egg whites
- 75 g caster sugar
For the loukoumi filo roll
- 1 filo sheet
- 4 loukoumi (approx. 65g in weight) chopped in small pieces
- 15g roasted almonds
- A knob of butter melted
For the macerated strawberries
- 8 strawberries cut in half or fours
- 1 tbsp of icing sugar
- 2 tbsp of rose water
Some toasted almond flakes to serve
Method
For the macerated strawberries
Put all the ingredients in a bowl, cover and let macerate for at least 15-30 minutes.
For the rose loukoumi filo roll
Preheat the oven at 180C.
Toast the almonds in a preheated oven for 5-6 minutes. Let them cool and crush them but not too finely. Toast the flaked almonds for 3 minutes and let cool.
Sprinkle some melted butter on the filo sheet. On the long side of it, arrange the loukoumi and the almonds. Fold the two sides to ensure that the filling does not escape and roll. Place on some baking parchment or a silpat and bake for approximately 15 minutes till golden. Let cool and cut in four equal parts.
For the yogurt mousse
While the filo rolls are baking, beat the egg whites to a soft peak consistency. In a separate bowl, beat the double cream with the sugar also till soft speaks are formed and add the Greek yogurt and cream cheese. Add a little bit of the beaten egg white and mix in well. Add the rest of the meringue with a spatula folding it in to ensure maximum aeration.
To assemble
Pipe the mousse in a dish. Arrange the strawberries over it and the fillo pieces around it. Sprinkle with some toasted almonds flakes and sprinkle with icing sugar and or Greek basil leaves if desired.