Yoghurt Mousse With Passion Fruit Coulis

Updated post.

This is a guest post from Delamere Dairy.

Yoghurt Mousse With Passion Fruit Coulis


Yoghurt Mousse With Passion Fruit Coulis

(serves 4)


  • 4 small dishes (i.e. soufflé or crème caramel dishes)
  • 150g Delamere Dairy’s plain goats’ yogurt
  • 100ml lightly whipped cream
  • 30g caster sugar
  • 2 leaves gelatine


Passion Fruit Coulis

  • Juice of 3 passion fruits
  • 50g sugar
  • Juice of 1 orange
  • 1 passion fruit scraped for decoration.



  1. Dissolve the gelatine in cold water until soft and warm gently in a pan until totally dissolved. Add sugar.
  2. Beat in the yoghurt.
  3. Gently fold in the lightly whipped cream until smooth and place into dishes.
  4. Chill for 2 hours and serve or gently warm the outside of the dishes in hot water and turn out onto a plate.


Passion Fruit Coulis

  1. Boil the juice of the three passion fruits, orange juice and sugar for approximately 3-4 minutes. Pass through a fine sieve and allow to cool.
  2. Add the seeds from the remaining passion fruit.


To Serve

Decorate the mousse with the coulis.





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