Sara Hauman's white chocolate chevre yogurt mousse, pictured here with olive oil roasted strawberries and cherry blossom petals

Fruit and dairy make for a classic pairing, whether it’s blackberries with yogurt for breakfast, apples and cheddar for a snack, or blueberries and Brie for dessert. But what about combining yogurt and chevre—two tangy, creamy delights—with fruit for a dessert that you can also get away with eating for breakfast?

Portland chef Sara Hauman, who was a fan favorite on the Portland-filmed season 18 of Top Chef, quickly established a reputation on the show as the queen of all things yogurt (and tiny fish!), so it’s no surprise that Greek yogurt gets showcased in this dish. Try pairing it with Oregon-grown fruit for the full experience.

Portland chef Sara Hauman quickly established herself as the queen of yogurt (and tiny fish!)

Sara Hauman’s Yogurt-Chevre Mousse

Serves 5

2 cups Greek yogurt

4 oz chevre, room temperature

8 oz white chocolate chips, melted

¼ cup milk

Melt the milk and white chocolate chips together in the microwave, stopping every 30 seconds to stir, or in a double boiler on the stove, stirring constantly. Add the chevre to the chocolate mixture and whisk well until no lumps remain. Add the yogurt and whisk until combined. Cool in the refrigerator, then serve with fresh or roasted seasonal fruit (try roasting berries or stone fruit in the oven with a drizzle of olive oil!)

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