Make this greek yogurt mousse with raspberry sauce if you're in the mood for a simple, fast and easy treat to spoil yourself. Mousse is light and airy, pairing beautifully with thicker, stickier drizzles of raspberry sauce.
1 cup greek whole-milk yogurt
1 cup heavy cream
1 tablespoon honey
2 sheets unflavored gelatin
2 tablespoons milk
4 cups raspberries
1 cup sugar
Soak the gelatin in a small bowl filled with cold water and let it stand until softened, about 10 minutes.
Whip the cream and refrigerate. Put the yogurt in another bowl and mix in the honey.
In a saucepan, warm the milk, remove it from the heat, squeeze the gelatin and stir it into the milk. When it starts to thicken, blend it with the yogurt.
Take the cream from the fridge and fold it carefully into the yogurt. Pour the mixture in a pudding mould and refrigerate for at least six hours.
To make the sauce, cook the raspberry over medium heat with the sugar until juice is released. Leave it over the heat until it becomes dense and drier.
To serve cut a slice of mousse, pour the sauce over it and, if you like, sprinkle crumbled amaretti on top.