Yoghurt mousse with honey muesli and rhubarb syrup

Yoghurt mousse with honey muesli and rhubarb syrup

+ click image to enlarge


Selected nuts
Selected dried fruits
Sunflower seeds
Pumpkin seeds
J. Friend and co Rewarewa honey (enough to drizzle over)

For the Rhubarb syrup:
2 stems of rhubarb- sliced finely
3 Tbsp honey
100 ml water

For the yoghurt mousse
200ml cream
300ml yoghurt
4 leaves gelatine
1 vanilla pod
2 Tablespoons of J. Friend and Co Honey
Zest from one lemon


Preheat the oven to 180 degrees.
Place the following ingredients in a single layer onto a baking tray
Selected nuts
Selected dried fruits
Sunflower seeds
Pumpkin seeds
Drizzle over J. Friend and co Rewarewa honey to coat, (heat slightly if required to achieve a pouring consistency)
Pop into the preheated oven for 8-10 minutes
Remove the muesli from the oven- it should be lightly toasted and sticky
Sprinkle over millet, puffed wheat and pistachios and toss to combine
For the Rhubarb syrup:
In a pot
Take a couple of stems of rhubarb- sliced finely
3 Tbsp honey
100 ml water
Place over high heat and boil for a few minutes then set aside to steep
Place a cloth over a bowl and pour over the rhubarb mix- leave this to sit so the syrup drains through- set aside to cool
Yoghurt mousse
Soak the gelatine leaves in water- once softened squeeze the gelatine out and place in a pot – melt with a 1/3 of the yoghurt over low heat- scrape in the seed from the vanilla pod -  do not boil the gelatine- once melted remove from the heat and set aside.
Whisk the cream in a separate bowl with 2 tablespoons of honey- whip until soft peak stage- do not over whip
Add the remaining yoghurt to the cream- stir to combine then add the gelatine yoghurt mixture- fold in the lemon zest and pop into the fridge to set
Spoon muesli into bowls; top with a spoonful of mousse- drizzle the rhubarb syrup around the edge- enjoy!!

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