This cloudlike dessert gives ice cream a run for its money. A tangy yogurt mousse is topped with a floral strawberry jam and garnished with (surprise!) black pepper. If you’d like a bit of crunch, top with chopped pistachios or almonds.
Tip: Pump up the jam
You can use any soft summer fruit to make this quick jam. Try plums, apricots, raspberries or blueberries for a fresh spin.
1 cup full-fat canned coconut milk, chilled
1/2 cup plain dairy-free yogurt
Zest of 1 lemon, plus more to garnish
2 Tbsp maple syrup
1/2 tsp vanilla extract
2 cups sliced fresh strawberries or raspberries
1 tsp chopped fresh thyme
1/2 tsp fresh purple lavender flowers, plus more to garnish (optional, as it has a very floral taste)
2 tsp lemon juice
Ground black pepper, to serve (optional)
In bowl of stand mixer fitted with whisk attachment or in large bowl by hand with whisk, beat coconut milk until soft peaks form.
Add yogurt, lemon zest, maple syrup and vanilla. Beat again until medium peaks form (don’t overwhip). Spoon mousse into 4 glass jars or bowls, cover and chill for at least 30 minutes, up to 1 day.
In small saucepan over high heat, combine berries, thyme and lavender (if using). When berries begin to sizzle and release some juice, reduce heat to medium-low, cover and cook until berries are very soft. Stir in lemon juice and transfer to food processor or blender; purée until smooth. Chill until ready to serve.
Dollop jam on top of chilled mousse and sprinkle with fresh pepper, additional lemon zest and additional lavender buds, if using. Serve.