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.
If you prefer, you can substitute 1 cup of plain Greek yogurt for the regular yogurt, and skip the first step of straining it.
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