mousse:
1/2 cup yogurt
1/4 cup powdered sugar
1 tsp almond extract
2/3 cup heavy cream
1 tsp lemon juice
2 tbsp water or other juice
1 1/2 tsp unflavored gelatin
*nilla wafer "crust"

sauce:
2 tbsp honey
1 tbsp lemon juice (or other citrus, zest optional)
about 1 cup blueberries
2 tbsp rum (kirsch, or nice thick liqueur)

Mix together yogurt, sugar, and almond extract. Let mixture sit till room temperature. Whip cream into smooth peaks and make sauce in the meantime.

Heat honey and juice till slightly reduced. Add berries and bring to a boil. Skim any foam. Add alcohol and let rest.

Gently warm liquids and gelatin together till the grains have fully dissolved. Do not boil. Keep in the warm pan so it doesn't gel.

Whisk gelatin quickly into the yogurt mixture and immediately fold in whipped cream. In single serving cups or ramekins, layer Nilla wafers to form a crust and refrigerate overnight. The cookies will become soft and cake-like. Eat within the next day topped with warmed sauce.

1 cup yogurt
3/4 cup cream
4 tbsp honey or 3 tbsp sugar (dissolved in the water)
1 tsp gelatin
1/4 cup water

1 cup fruit
4 tbsp sugar

**Mousse is essentially a flavored, savory or sweet, base, often custard or cream, with whipped cream and/or beaten egg whites folded in to lighten the texture.