Greek Yogurt and Berries: A Whipped Mousse in 5 Minutes

Instructions:

1. Place 75g of blueberries and 75g of quartered strawberries into a small side bowl. Squeeze 1 tsp of fresh lemon juice over the fruit. Note: The acid starts breaking down the fruit skins immediately.
2. Use the back of a fork to lightly press down on about a quarter of the berries until they release their juices. Note: You want a mix of whole fruit and syrup, not a jam.
3. Let the fruit mixture sit for 2 minutes to macerate. Wait for the sweet, citrusy aroma to intensify as the juices mingle.
4. In your main serving bowl, add 227g of cold Greek yogurt. Vigorously whip the yogurt with a whisk or spoon for 30 seconds until it looks glossy and feels light.
5. Fold 1/4 tsp of vanilla bean paste into the yogurt. Smell the floral, woody notes of the vanilla as it incorporates into the tangy dairy.
6. Pour the macerated berry mixture and all that vibrant red syrup directly over the center of the whipped yogurt.
7. Sprinkle 1 tbsp of raw pepitas over the top. Notice the earthy, nutty scent of the seeds hitting the cool yogurt.
8. Add a pinch of flaky sea salt if you want a bold flavor contrast. Serve immediately while the yogurt is still chilled.