No-bake blueberry yogurt mousse cake

A wonderfully refreshing dessert for hot summer days. This blueberry yogurt mousse is a quick and easy cake made with just a handful of ingredients. Best of all, there’s no need to turn on the oven or spend much time in the kitchen. By the next day, you’ll have a light, refreshing dessert packed with juicy blueberries for everyone to enjoy.

Note: This dessert is only lightly sweetened – the sweetness comes almost entirely from the jelly crystals. If, after tasting the blueberry mixture, you feel it needs a little more sweetness, simply blend in some icing sugar to taste.

Ingredients for the base:

• about 12–15 plain petit beurre biscuits

Line the base of a 23 cm springform tin with baking paper. Arrange the biscuits in a single layer, trimming them if necessary to fit the tin.

Ingredients for the blueberry yogurt mousse:

• 2 packets blueberry jelly crystals (each intended for 375 ml water)
• 400 ml boiling water
• 400 g full-fat Greek yoghurt
• 400 g blueberries

Dissolve the jelly crystals in the boiling water. Leave to cool completely, then chill briefly in the refrigerator until the jelly begins to thicken slightly. Do not allow it to set completely.

Place the Greek yoghurt into the bowl of a stand mixer and whisk until light and slightly fluffy. With the mixer running, slowly pour in the cooled, slightly thickened jelly in a thin stream, whisking continuously to prevent any lumps from forming. Once the mixture begins to thicken, gently fold in the blueberries. Pour the mousse over the biscuit base and level the surface. Refrigerate until completely set.

To decorate:

• a few squares of white chocolate, melted

Melt the white chocolate over a pan of barely simmering water or in the microwave. Transfer it to a small piping bag (or a disposable bag with the corner snipped off) and drizzle over the dessert just before serving.

Enjoy!