Authentic home cooking from Taiwan, with US measurements. 
No-Bake, Refreshing Mulberry Yogurt Mousse Cake
At the end of last month, the friendly farm at Yun Ye Ju Yi finished harvesting their mulberries. Since mulberries are hard to preserve, the owner made them into jam for easier use. I brought back two jars and, thinking about the hot weather, decided to make a refreshing fridge dessert mousse. This time, I increased the yogurt ratio and didn't add too much heavy cream, making it more refreshing and not too rich! Sharing the recipe with everyone, feel free to try it out if you're interested.
❤️ For more recipes, visit: https://missyuan.cooking/mulberry-mousse/
No-Bake, Refreshing Mulberry Yogurt Mousse Cake
At the end of last month, the friendly farm at Yun Ye Ju Yi finished harvesting their mulberries. Since mulberries are hard to preserve, the owner made them into jam for easier use. I brought back two jars and, thinking about the hot weather, decided to make a refreshing fridge dessert mousse. This time, I increased the yogurt ratio and didn't add too much heavy cream, making it more refreshing and not too rich! Sharing the recipe with everyone, feel free to try it out if you're interested.
❤️ For more recipes, visit: https://missyuan.cooking/mulberry-mousse/
Open in Cookpad AppSteps
- 1
1. Whip the heavy cream and sugar in a mixing bowl until soft peaks form (the cream should be flowing with visible lines). Chill in the fridge for later use.
* Whipping the cream makes the mousse fluffier and gives it a smoother texture. If not whipped, the texture will be denser and the volume lower.
- 2
1. Place the digestive biscuits in a ziplock bag and crush them finely using a rolling pin.
2. Melt the unsalted butter in the microwave until liquid, then mix it with the crushed biscuits until well combined.
- 3
Press the mixture into a mold and refrigerate for 30 minutes.
* You can place a round piece of parchment paper at the bottom of the mold for easier removal.
- 4
1. Cut the gelatin sheets into 4 pieces and soak them in cold water.
2. After soaking for about 5-8 minutes, squeeze out the water and set aside.* Gelatin dissolves in heat, so do not use room temperature or hot water for soaking, or it will dissolve in the water.
- 5
Mix the yogurt and mulberry jam until well combined.
- 6
Take a spoonful of the mulberry yogurt and mix it thoroughly with the gelatin. You can use a double boiler to ensure the gelatin fully dissolves.
- 7
Add the gelatin mixture back into the mulberry yogurt and mix well.
- 8
Gently fold in a spoonful of whipped cream with the yogurt mixture, then add the remaining whipped cream and fold gently until combined.
- 9
Pour into the mold and refrigerate for 1-2 hours until the surface is set, then start preparing the jelly layer.
- 10
Mix the mulberry jam, hot water, lemon juice, and soaked gelatin until well combined.
* Stir the jelly mixture gently to avoid bubbles, which can affect the appearance of the jelly surface.
- 11
Pour over the mousse and refrigerate for 3-4 hours before removing from the mold.
- 12
This mousse cake, made with Greek-style yogurt as the base, is not too rich. Once chilled, it tastes like ice cream—super delicious! And since it doesn't have too much heavy cream, my family loves it XD
The mulberry harvest season is usually 1-2 weeks after the Qingming Festival in April. The mulberries from Yun Ye Ju Yi Leisure Farm are grown in a free-range, friendly manner without pesticides or chemical fertilizers, so the fruits are smaller but have a strong aroma and acidity. After making them into jam, they are sweet and sour, making them very convenient to use. :)
If you want to order mulberry jam, you can message Yun Ye Ju Yi's Facebook page. The owner will get back to you after work XD
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