• Method

This simple recipe is great for a really quick dessert or for breakfast. Simply stir your mousse ingredients together and top with fresh fruit and granola – you’ll find lots of granola recipes on our website.

  1. Mix the yoghurt with some vanilla, add the cream cheese then whisk by hand until it all comes together.
  2. Fold in your sugar until it’s well incorporated.
  3. Spoon the mousse into the bottom of your serving bowl. Top with strawberries and sprinkle the granola over the top.

This recipe was created by chef Rory Lovie for Ahoy Portsoy! – the virtual Scottish Traditional Boat Festival.

Head over to the festival website to watch a video of Rory making the recipe.

Thanks to chef Rory Lovie for sharing this recipe with us. Rory is a huge fan of oats – so much so that he says they would be his desert island food!

Rory is a highly-talented chef who oversees all menu activity at the award-winning Bridgeview Station, a restaurant housed within an iconic Victorian railway station at the heart of Dundee’s Waterfront, a short walk from the V&A Musem.

He has won many accolades including:

  • 2014 Medaille d’Argent Winner

  • 2013 Rising Star Young Chef of the Year

  • 2013 Best Fine Dining Restaurant in Scotland

  • 2010/11 Academy of Culinary Arts Team Semi-Finalist for Scotland

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