As you can tell from the title of my post, I didn't follow the recipe for "Honey-Yogurt Mousse" that the Tuesdays with Dorie group of bakers is making this month from Baking Chez Moi. Some in my family don't care much for honey as a sweetener so I went with everyone's favourite, maple syrup.
Maple syrup isn't quite as sweet as honey and I reduced the sweetness even further by using only 80ml. I mixed agar agar directly into the yogurt mixture without dissolving it first for a soft set, not quite as firm as the Greek yogurt I started with and much airier because of the whipped cream.
The mousse had a lovely light texture and the tang of the yogurt played off the sweet maple flavour nicely. We really enjoyed it for dessert with some of our favourite Christmas cookies, Swedish Cinnamon Wafers.