Yogurt mousse with Blueberry Sauce / كريمة اليوغورت بصلصة العليق (توت أزرق) – CWA – Episode 800

Craving a sweet moment… try my recipe of yogurt mousse with blueberry sauce and enjoy the beautiful video in collaboration with @hardlight, a dynamic and creative production group that made this video shooting so much fun!
RECIPE: https://www.cookingwithalia.com/800-yogurt-mousse-with-blueberry-sauce/

INGREDIENTS:
For the blackberry sauce:
250 grams (8.8 oz) blackberries (fresh or frozen)
1 tablespoon lemon juice
1 tablespoon light brown sugar (optional)

For the yogurt mousse:
250 grams (2 cups) plain sweetened yogurt or fromage blanc
1 tablespoon powdered sugar (optional)
1 teaspoon vanilla extract
200 milliliters (1 1/2 cups) heavy cream

DIRECTIONS:
Step 1: Preparing the blueberry sauce

1- In a saucepan, over medium heat. Put the blueberries, add in 1 tablespoon of light brown sugar, and cook for 5 minutes stirring from time to time until the texture becomes similar to the jam. Turn off the heat and set aside to cool down.

Step 2: Preparing the yogurt mousse

2- In a large bowl, add the cream cheese yogurt, powdered sugar, vanilla extract, and mix all the ingredients together with a whisk until the texture is fluffy and well combined.

3- In another large bowl, add the heavy cream and mix using an electric egg beater until the texture becomes thick and firm.

4- Add the cream cheese yogurt mixture to the whipped cream and gently mix with a spatula until well combined. 

5- Place two heaped tablespoons of the blueberry sauce at the bottom of each verrines and top with 2 tablespoons of the yogurt mousse.

6- Repeat all layers one more times and decorate the verrines surface with fresh blueberries and mint leaves. 

7- Place the yogurt mousse with blueberry sauce in the fridge for 1 hour before serving.