Recipes

Yogurt Halva Mousse with Blueberry

By chef Mr. Jonathan Harnett

250g strained yogurt
100g halva mastihoto
30 wildflower honey
3 tablespoons blueberry jam or 100g fresh/frozen blueberries 200ml blueberry juice
200ml blueberry juice

In a blender or multi-mix add the yogurt and halva with the fruit jam.
Blend on low, and add half the juice.
Add the wildflower honey (or other honey of your choice).
Add the rest of the juice a little at a time until the mix reaches a thick, but pourable consistency.
Taste for sweetness and texture, adding a little more honey or juice to your taste.
Pour into a wineglass and allow to chill in the refrigerator for at least 30 minutes.
Top with a teaspoon of the jam before serving