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Honey Yogurt Mousse With Raspberry Coulis & Shortbread Cookies

Shortbread Cookie Break

Time flies. Let’s face it, the only time when it doesn’t is when we twirl our thumbs. And even then, I have seen people twirl they thumbs long enough to realize how time flew by – along with life – as they were doing so. The only thing I’ve twirled this week were my hair while sitting at the computer to edit pictures and lastly the spoon in my verrine of Honey Yogurt Mousse with Raspberry Coulis. And cookies! I have twirled a cookie around my little finger. My life is now complete…

Ok, you know that’s sarcasm. There is more to life than mousse and cookies… although…Simplicity has been the motus operandi lately around the house and will remain for a little while (more on that later) and as such, these fit the bill perfectly. I could not help but giggle as I was spooning the different layers in the glasses. I kept thinking of my niece Camille who looked at me with wide open eyes one morning I was twirling honey and yogurt for my cereals.

Honey Yogurt Mousse W/ Raspberry Coulis

She’s at the age of food discoveries and adventures. Foods that look good touching, separated, stacked. Textures that play well together. Or not. Colors. Foods that fly on spoon to get into your belly. Those especially rock. And I was happy to oblige and fly that spoon for her. I’ll always treasure those moments alone just as much as those spent with her sister or with her sister alone. These two are just beautiful inside-out and I am proud of my brother for that. Awesome parenting.

The little things that are second nature to an adult like mixing honey and yogurt mean a great deal to her right now. Other food related questions were pretty entertaining too. How do you make the air bubble up in a mousse? Why do you turn your spoon in your cup as you eat? Our morning rituals were about the essentials of food. Came four o’clock and we were into Disney Princesses and their lack of fashion sense. Go figure.

Honey Yogurt Mousse W/ Raspberry Coulis

All these moments came rushing back in my head as I was making these and taking great care in separating the layers of yogurt mousse and raspberry sauce. Why? No idea since it would all turn into a giant swirly twirly mess once we’d start digging. It reminded me of the day Camille spent 15 minutes separating her steak from her tabouleh salad only to mix it all up in the end. It’s food. It’s fun. And if you don’t mind eating cold, play along.

When I say we have to do simple these days, I am not exaggerating. I don’t usually talk a whole lot about work here (that’s what the "tear sheet" section of my portfolio is here for – needs an update too) but the next few weeks, months, will be trying my energy to come here to post. Right before leaving for France I signed a contract with Gibbs Smith Publisher to do the photography and styling for Holly Herrick's new book on Tarts. Holly is wrapping up the writing and I have started the photography as we speak (Fall/winter 2011 release). I am completely psyched about it!

Honey Yogurt Mousse W/ Raspberry Coulis

It’s Holly’s third book as an author, my second as photographer & stylist and our first together. With a blog titled Tartelette, I also think it was kismet…

It is as rewarding as it sounds. It’s a lot of hard work too. I am doing the shopping, cooking, styling, photographing, post processing, etc… Holly is an accomplished recipe writer (and food stylist – team work!) so I do work with the assurance that the recipes will work. I just take extra steps since we only have one shot to tell you a thousand thoughts. So yes, there is necessary tweezer action in pulling that piece of tomato forward to even out colors or tucking that slice of peach sticking out like a cowlick on a baby’s head.

Honey Yogurt Mousse W/ Raspberry Coulis

Some of you have emailed wondering about another book. I can tell you that Carrie’s book that I styled and photographed, Deliciously Organic will be released in November. I just got the chance to look at the final manuscript and I got such a strong pinch in my heart. I am so honored to have participated in Carrie’s vision and message and at the same time worked with such a professional team. And the food…ah the food! It will knock your socks off!

Just thinking about the pile of work ahead makes me reach for one of those yogurt mousses. Soft, creamy, tangy from the raspberry and with that soft touch of honey through and through. Exactly what the doctor should prescribe on a Friday night. Make mine a double!! The cookie is a necessary icing on the cake so to speak. Trust me. Makes it even better…

Honey Yogurt Mousse W/ Raspberry Coulis

Honey Yogurt Mousse With Raspberry Coulis:

Makes 4 to 6

Notes: the gelatin amount used in the mousse is small enough to help stabilize the whipped cream and prevent the liquids from separating but is not enough to gel it completely so the texture remains soft and silky.
You can use 1 1/2 cups all purpose flour instead of the rice, millet and potato flour used in the gluten free shortbread recipe.

For the coulis:
2 cups (500gr) fresh or frozen raspberries
a few springs of lemon thyme (or lemon verbena, lemon balm, mint, lavender, etc…)
1/4 cup honey

For the mousse:
1 teaspoon powdered gelatin
2 tablespoons water
1 cup (250ml) Greek yogurt
1/4 cup (60gr) honey (I use a lavender honey from the Hautes Alpes)
1 cup (250ml) heavy whipping cream

For the shortbread cookies:
1 stick (115 gr) unsalted butter, at room temperature
3/4 cup (95 gr) powdered sugar (unsifted)
1 large egg yolk
1/2 cup superfine white rice flour
1/2 cup millet flour
1/2 potato flour
(or replace the rice, millet and potato flour with 1 1/2 cups all purpose)
2 tablespoons milk
pinch of salt

Prepare the raspberry coulis:
Place the raspberries, lemon thyme and honey into a heavy saucepan. Cook on medium heat until the raspberries start to break down, about 10 minutes. Remove from the heat, let cool and discard the lemon thyme if using. Set aside until ready to layer with the mousse.

Prepare the mousse:
In a small bowl, sprinkle the gelatin over the water and set aside.
In a medium bowl, whisk together the yogurt and honey. In the bowl of an electric mixer fitted with the paddle attachment, whip the cream to medium stiff peaks. Set aside.
Heat the gelatin in the microwave for 12 seconds or melt on top of a double boiler. Working quickly, pour the melted gelatin over the yogurt and whisk thoroughly. Gently fold in the whipped cream until everything is blended.

To assemble: layer about 1/4 to 1/3 cup of mousse and 2-3 tablespoons coulis in glasses and repeat the layers one more time. Serve with shortbread cookies if desired.

Prepare the shortbread cookies:
In a stand mixer fitted with the paddle attachment, whip the butter and sugar together until light and fluffy on medium speed, 2-3 minutes. Add the egg and mix until combined. Add the flours, milk and salt and mix briefly to incorporate. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat the oven to 350F and position a rack in the middle. Line a baking sheet with parchment paper. Set aside.
When the dough is nice and cold, roll it out on a lightly floured board or in between sheets of plastic wrap to about 1/4 – inch thick. Cut out rounds with a pastry ring or cookie cutter of your preferred size. Place them on the prepared baking sheet and bake for 10-12 minutes. Let cool.

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Chaitali September 18, 2010 um 4:01 am

I love the idea of yogurt mousses. They taste sinful but are actually healthy 🙂

I Love Cooking September 18, 2010 um 6:19 am

This recipe looks delicious!!!
I love your pictures, you have an eye for details, the compostion is perfect!

Dawn September 18, 2010 um 6:21 am

I love mousses for dessert, I will definitely try this one. Also, I was trying to access the Macaron Tutorial, but the link doesn't work – will it be fixed or gone forever?

jocelyn teo September 18, 2010 um 6:25 am

The little hole in the shortcake biscuit for twirling, is just such a smart and cute idea! definitely inspiring me for my next miniature, inedible creation. 🙂

love your write-ups and photos! 🙂

Gaia – the Cook September 18, 2010 um 8:31 am


sanju September 18, 2010 um 9:05 am

Hi Helen,

Recently I came to know about your blog. Love your every post.
Going through your blog it was like

Touching dew drops on plants in the early morning
Hugging first rays of sunshinein cold winter
Heartfully enjoying the first bite of deliciously made macaroons(Of course you made them)

Very nice recipes

Unknown September 18, 2010 um 9:16 am

I'm a new follower of your blog and I just love it so much! The pictures have been an inspiration to me with my own photography and I just love all of your stories and recipes!
Really gorgeous photos!

Paula September 18, 2010 um 11:01 am

what a great and delicious idea!

Have a nice time!

Lisa September 18, 2010 um 11:17 am

The Yoghurt mousse looks delicious. I have a huge tub of yoghurt sitting in my fridge at the moment. Thank you for the wonderful idea 🙂

Vicki Wilde September 18, 2010 um 12:26 pm

Mmm, I love raspberries. This looks delicious. This would be perfect any time of the day! If you eat it for breakfast you just call it yogurt, rather than mousse 🙂

♥peachkins♥ September 18, 2010 um 1:12 pm

OMG! This looks absolutely divine!

Cookin' Canuck September 18, 2010 um 2:47 pm

What a beautiful treat these is – it sounds as though you caught your niece's attention. Congratulations on the cookbook photography work. I'm looking forward to seeing the final products!

Cooking in Mexico September 18, 2010 um 3:17 pm

I looked at the agenda for the BlogHer Conference. Lucky you. I will look forward to reading of that experience when you return from the conference.

I make my own yogurt with raw milk. This will be a recipe to try.


Shaheen {The Purple Foodie} September 18, 2010 um 4:43 pm

YAY for yoghurt mousse! For once something will be healthy, and my mom will be happy.

keighley@thebellalife September 18, 2010 um 6:58 pm

It almost looks too pretty to eat… almost!

It makes me really sad that I am so terrible at cooking. Oy vey.

xoxo keighley

Barbara | VinoLuciStyle September 18, 2010 um 8:01 pm

Everything looks and sounds lovely but I love the shortbread cookies the most; with or without a real need, I need to make some cookies with a cutout!

Anonymous September 18, 2010 um 10:51 pm

oh my goodness, this looks so delicious! You have made me feel hungry for this (and I only just ate breakfast!). I love your beautiful photos and the way you write also. keep up the great work!

Maria September 19, 2010 um 3:08 am

Congratulations on all of your success! Well deserved indeed. I look forward to seeing all of your books.

Vanessa Nielsen September 19, 2010 um 4:12 am

Wow. Looks amazing. I can almost taste it!

Honey @ honeyandsoy September 19, 2010 um 5:23 am

Wow! Though full-on, your work sounds amazing! it's not surprising though, seeing your skills and talent at creating and then photographing all these beauties on this blog!

Berlin September 19, 2010 um 5:29 am

Hello there 🙂

I found out about your blog through another blogger's blog on your recipe Macaron Pops.

Your recipes are so fun and interesting, thanks for sharing. And the photos are just lovely. Congrats on your success.

Have a lovely day,

The InTolerant Chef ™ September 19, 2010 um 7:17 am

The little hole in the cookie for the spoon handle is darling, what a great idea, I hope you don't mind if I copy it!

Anonymous September 19, 2010 um 2:49 pm

What a delightful brunch recipe! Indulgent and dessert like, yet a healthy alternative to a brunch dessert. Photography makes it even that more appetizing!

Kathy Walker September 19, 2010 um 3:00 pm

I love the little cookies and accompanied with the mousse with raspberry coulis….delightful!

Amanda Hawkins September 19, 2010 um 5:53 pm

This looks fabulous! Honey mousse…lovely.

Scarlett September 19, 2010 um 5:58 pm

What a great idea for the biscuits-really unusual!


Gen September 19, 2010 um 6:33 pm

J'aime beaucoup! Pour un dessert ou un encas, la présentation est très réussie.

Cool Chic Style Fashion September 20, 2010 um 7:32 am

Buongiorno ogni volta che passo dal tuo bellissimo blog rimango a respirare questa bella aria di gusto e di bello, ciao Stefania

fragolina September 20, 2010 um 8:19 am

Good luck for your projects. The verrines are exquisite. And the photos, amazing, as always.

Jessie September 20, 2010 um 8:22 am

lovely, as always! greek yogurt with honey is divine! mango and passionfruit works really well with yogurt too 🙂

Joseph's Grainery Recipes September 20, 2010 um 3:35 pm

love the cookies around the spoon. so sweet!

Kelly-Jane September 20, 2010 um 3:48 pm

Beautiful presentation with the spoon in the cookie hole, yum!

Diseño Web September 20, 2010 um 8:43 pm

I'll definitely to come back to your blog again.

Unknown September 20, 2010 um 9:07 pm

Ohhh that looks so good.

Georgia | The Comfort of Cooking September 20, 2010 um 9:30 pm

I love the little hole in the cookie for the spoon – too cute! Thanks for sharing this beautiful dessert, Helen. It's absolutely darling!

Cyn September 21, 2010 um 3:36 am

What a lovely snack! Yum yum. I could eat one of those now with a single bite.
I also enjoyed your last post about Provence. It gave me a sad-happy feeling and tears in my eyes. I really miss Aix. Sad I can't go back for a while, happy because of the memories I have from there.
My favorite time was climbing to the top of Mont St. Victoire and smelling the fragrance of the herbs that we crushed as we went.
And I love almonds, so I indulged myself regularly with calissons. Mmmmmmmmm …

Anonymous September 21, 2010 um 10:57 am

I love the layers, what a beautiful dessert <3

Esther September 21, 2010 um 11:15 am

Awesome presentation with the cookie and spoon! Really fresh!

Anonymous September 21, 2010 um 12:13 pm

Your honey Greek yogurt with shortbread cookies looks so tasty. As I look at the pics I just imagine crushing the shortbreads, and spreading thin layers inside the desert

Blandine September 21, 2010 um 1:30 pm

The little hole in the cookies is really cute 😉

IM InFoodITrust September 21, 2010 um 1:47 pm

You have the most beautiful blog… it is one of my absolute favorites. Your passion and your gourgeous photographs inspire me to cook, bake and write about it. Thank you.

Yue Jiang September 21, 2010 um 3:12 pm

How lovely, your photos are consistently mouth watering!

Sasa September 21, 2010 um 6:02 pm

Helene, even your CRUMBS look elegant ^_^ I love your work and I am a faithful reader but I haven't commented for a few months and I just wanted to say so; I hope your summer was lovely.

Katie September 21, 2010 um 7:43 pm

Wow, that looks really delicious and so pretty too! Love the idea of the hole in the cookie – very cute.

figandfennel September 21, 2010 um 9:13 pm

I linked you to my blog today as the queen of french macarons!

Taz September 22, 2010 um 6:47 am

wow, this all sounds superb! I love the little holes in the shortbread – such a cute detail!

diva September 22, 2010 um 4:52 pm

Beautiful photos and I'm loving the little hole in the biscuits! 🙂 Inspiring as usual

RSA Online September 22, 2010 um 8:59 pm

I gotta admit, I just sat here reading the (insanely delicious sounding) title for about 5 minutes 🙂
Your pictures are amazing, what camera do you use?

Tara Barker September 23, 2010 um 3:34 am

Congrats on the new book deal! Sounds like a delicious project!

Love the hole in the shortbread.

Soma September 24, 2010 um 3:07 am

Congrats on the book!

I love yogurt mousse. I had done some with rose petal honey. I absolutely love it layered with the red coulis. need to make me some till we are still getting our berries.

veron September 27, 2010 um 2:10 am

Well, if there's anyone who could handle tart baking and photography that's you. This yoghurt mousse sounds interesting! And I am coveting that lovely egg basket!

mkd September 27, 2010 um 8:14 am

Can any part of this be made ahead and refrigerated or stored? It looks like it could easily be so, but I wanted to get an expert opinion before ruining a dinner date.

Helene September 27, 2010 um 3:19 pm

mkd: you can prepare the raspberry coulis up to 3-4 days in advance. Once the mousse is made it's best to assemble the whole thing right away as it sets up a bit but the finished dessert can me prepared up to 2 days in advance.
Hope that helps!

steph- whisk/spoon September 27, 2010 um 7:41 pm

i am so happy to hear about your ongoing are a very talented photographer and stylist. not to mention pastry chef…these look divine (and i'd totally twirl that cookie around my finger, too)!

Heidi – Apples Under My Bed September 28, 2010 um 7:37 am

This is so inspiring 🙂 What a darling recipe. I have loved following your blog and what a lovely journey.
Heidi xo

mkd September 29, 2010 um 5:59 am

Immense thanks.

satomi September 29, 2010 um 4:47 pm

i love your blog and your photos are awesome!!

Ashlee Marie October 6, 2010 um 7:00 am

Wow, just lovely! I'm drooling now just looking at your amazing pictures and that tasty treat!

ewelajna Korniowska October 7, 2010 um 10:22 pm

Join to delight. I admire your photos and recipes. Maybe I was lucky … Polish cordially greet:)

Amelia PS October 12, 2010 um 5:56 pm

absolutely adore the cookies with a whole to go with the spoon!Ingenious. and beautiful.

Anonymous October 27, 2010 um 1:49 pm

My goodness you take beautiful food photos! I'm inspired…to eat! 😉

RSA Certificate September 26, 2011 um 11:03 am


Wow what a great recipe. I could have swoern I was looking at a Marie Claire Magazine.

I love your rich photos – they are making me hungry!

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