Yogurt and Apricot Mousse

Name: Yogurt and Apricot Mousse
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Ingredients: Egg whites 2 ½ tbsp; Sugar 6 ½ tbsp; Water 1.3 tbsp; Greek yogurt 1 ½ cup; Fresh liquid cream 0.67 cup; Vanilla bean 1; Apricots 1.3 lbs; Brown sugar 4 tbsp; Vanilla bean 1; Mint to taste

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Gluten Free
Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 20 min
Makes: 6 pieces
Cost: Average

PRESENTATION

Yogurt and apricot mousse is one of those desserts that feels super light and fresh but still comes off a bit fancy—thanks to its fluffy texture. It's the kind of dish that combines a meringue base, giving it that spongy, airy vibe, with rich Greek yogurt. You get this cool fusion of classic French mousse styles and Mediterranean flavors. The result? A yogurt apricot mousse that’s like summer in a cup: tangy yogurt, sweet apricot purée, and a smooth, pillowy base. It really stands out. Perfect for a picnic or a chill dinner with friends. And since there's no heavy cream in the main mix, it feels lighter than your usual mousse. Add fresh mint leaves, some toasted nuts, or a dab of whipped cream—really up the vibe with a little crunch or extra creaminess. Can't go wrong.

Some folks treat this apricot yogurt dessert as a smart choice for breakfast or a mid-afternoon snack, not just at meal's end. The Greek yogurt and apricot pack a good punch of protein and fruity sweetness, so you don’t feel like you’re overdoing it on sugar. What makes this apricot mousse recipe so fun? You can play with toppings and texture. Seriously fun. Crushed pistachios? Yes. Or maybe a layer of golden apricot chunks at the bottom for more bite. It’s a modern, fusion-style dish, so no rules here—some versions use gelatin for a firmer set or swap in other stone fruits when apricots are out of season. Thing is, the yogurt apricot mousse is all about that balance of light, tender mousse with just enough fruit to keep it refreshing. Serve it cold and you get a dessert that feels both easy and classy—just right for warm weather or any time you want something simple that still impresses. This international blend of flavors—it's a reminder that delicious food knows no borders and can bring together the best of different culinary traditions into one really good treat. Pretty simple, really.

INGREDIENTS

Ingredients for Italian Meringue: Egg whites 2 ½ tbsp (40 g); Sugar 6 ½ tbsp (80 g); Water 1.3 tbsp (20 g)

for the mousse: Greek yogurt 1 ½ cup (340 g); Fresh liquid cream 0.67 cup (150 g); Vanilla bean 1

for the apricot compote: Apricots 1.3 lbs (600 g); Brown sugar 4 tbsp (50 g); Vanilla bean 1

for garnish: Mint to taste

Preparation

How to prepare Yogurt and Apricot Mousse

To prepare the yogurt and apricot mousse, start with the meringue. Pour the water into a heavy-bottomed saucepan, add the sugar 1 and cook over low heat, stirring to dissolve it. Insert the food thermometer 2 to indicate the temperature to reach, which is 250°F. When the temperature of the syrup reaches 237°F, place the egg whites in a stand mixer 3 fitted with a whisk attachment (or use an electric mixer).

Whip them to soft peaks at medium speed 4. When the syrup reaches 250°F, lower the speed of the mixer (to prevent the syrup from splattering on the sides of the bowl), pour half of the syrup into the egg whites 5 and then increase the speed again. Wait a few seconds and continue to slowly pour the syrup, without pouring it directly onto the whisk. Continue to whip until the meringue has cooled completely 6. Set the meringue aside.

In a bowl, pour the fresh whipping cream, Greek yogurt 7, and vanilla seeds 8. Start whipping with the beaters 9.

You should obtain a semi-whipped mixture 10. Now incorporate the meringue into the cream and yogurt mixture a little at a time 11 until you obtain the mousse 12.

Transfer the mousse to a piping bag without a nozzle 13 and squeeze about 3.35 oz of mousse into 6 dessert glasses with a capacity of 4.22 oz 14. Transfer to the fridge for at least 2 hours. Meanwhile, prepare the apricots: wash and dry them, remove the pit, and cut them into wedges 15.

In a pot, pour the apricots, sugar 16, and the seeds of a vanilla bean 17. Mix everything together and let it cook over low heat for about 20 minutes or until they are cooked 18.

Transfer to a bowl and let cool 19. Once the mousse has set, retrieve the cups and garnish with the apricot coulis 20. Return to the fridge for 30 minutes, then top with a fresh mint leaf and serve your yogurt and apricot mousse 21.