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
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