A quick balsamic and black pepper glaze underpins the season’s most colorful fruits in this cool dessert. You’ll need a few hours to strain the yogurt and a few more to chill the mousse, but make the balsamic berries just before serving. If made ahead, the glaze will liquefy.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If you prefer, you can substitute 1 cup of plain Greek yogurt for the regular yogurt, and skip the first step of straining it.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?