Healthy living

Rosewater berry mousse

Preparation time: 15 minutes (and 4+ hours setting time)

Cooking time: 10 minutes



  • 1 1/2 teaspoons powdered gelatine
  • 1 1/2 tablespoons water
  • 1 cup low-fat milk
  • 1 1/2 tablespoons caster sugar (20 g)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups vanilla-flavoured yoghurt (400 g)
  • 250 g strawberries, hulled, sliced
  • 1 1/2 cups fresh or frozen mixed berries (150 g)
  • 1/2 tablespoon icing sugar
  • 1 1/2 teaspoons rosewater essence


1. Sprinkle gelatine over water in a cup and set aside. 

2. Place milk, sugar and vanilla into a small saucepan over medium heat. Stir occasionally and heat until hot but not boiling. Remove from heat and stir through gelatine until dissolved. Set aside to cool slightly then add yoghurt and mix well until smooth. 

3. Use a stick mixer or blender to process yoghurt mixture until light and fluffy, about 1 minute. 

4. Divide mixture among four 250 ml (1 cup) capacity serving glasses or bowls. Cover each with plastic wrap and refrigerate for 4 hours or overnight until set. 

5. To prepare berries, combine strawberries, berries, icing sugar and rosewater. 

6. Just prior to serving, decoratively pile berries on top of each mousse.


Mousse can be made up to 2 days in advance.

Berries can be prepared up to 4 hours in advance.


  • Replace berries with seasonal fruits and choose flavoured yoghurts to compliment such as mango yoghurt topped with diced tropical fruit.
  • Use any colourful combination of diced summer fruit; omit rosewater essence and icing sugar and mix with fresh passionfruit or orange juice topped with shredded mint.
  • For a special occasion, mousse presents beautifully in a long stemmed wine or martini glass.

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