Yogurt, kiwi and granola mousse recipe by Juan Arbelaez, chef of Yaya

How about a healthy, easy-to-make recipe to help you face the confinement period with peace of mind and a sweet tooth?

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Today, Juan Arbelaez, the chef of Yaya restaurants, reveals his recipe for yogurt, kiwi and granola mousse, taken from his book Cuisinez, Partagez published by Marabout.

Let's get started?

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Recipe of the yogurt, kiwi and granola mousse of Juan Arbelaez

For 4 people
Preparation time: 10 minutes
Cooking time: 25 minutes
Resting time: 1 hour

Ingredients:

350g Greek yogurt
2tablespoons honey
2tablespoons olive oil
2kiwis
2 limes, zested

For the granola:

50g rolled oats
50g quinoa (if you have multi-colored quinoa it looks even better)
20g of pistachios
30g sunflower seeds
50g of almonds
2 tablespoons of honey
3 tablespoons of sunflower oil
1 tablespoon of sesame seeds

Preparation:

• Preheat your oven to 170°C.
• Mix the Greek yogurt with the honey, olive oil and lime zest. Whisk well and set aside in a cool place. If you have a siphon, pour the mixture into it and gas it once to get a more airy texture.
• For the granola, mix the oats, sunflower seeds, quinoa, pistachios and almonds. Add the sunflower oil and mix together.
• Spread the mixture on a baking sheet and bake for 10 minutes. Mix everything together and bake for another 15 minutes. Check the color of the granola to make sure it is golden brown. Remove from oven and let cool flat.
• Peel the kiwis and cut them into large cubes.
• Place the Greek yogurt in a soup plate, add the granola in large pieces. Finish with the kiwi cubes and enjoy without moderation!

And the little extra chef's tip, if you want to give your dessert a little sexy touch, add some chopped basil or cilantro!