Vanilla mousse with mascarpone and Greek yogurt

Ingredients

for 4 servings

• Mascarpone200 g (7.1 oz)
• Full-fat Greek yogurt120 g (4.2 oz)
• Heavy cream100 g (3.5 oz)
• Erythritol30 g (1.1 oz)
• Vanilla extract3 g

Directions

1. Take the mascarpone out to room temperature for 15 minutes, then whisk it in a bowl with the Greek yogurt, the erythritol and the vanilla extract until perfectly smooth.
2. In a second well-chilled bowl, whip the heavy cream to soft peaks with an electric whisk, until it holds soft peaks.
3. Fold the whipped cream gently into the mascarpone mixture with a spatula, lifting the mass to keep as much air as possible and get a light, slightly tangy mousse.
4. Divide the mousse between 4 glasses using a spoon or a piping bag.
5. Cover and chill for at least 2 hours so the mousse firms up.
6. Serve well chilled, decorated if you like with a few vanilla seeds or a veil of erythritol.