Yogurt Mousse

Recipe adapted from Bill Corbett of Absinthe

Yogurt Mousse
No Ratings
Yogurt Mousse from Bill Corbett of Absinthe
Servings
6
servings
Ingredients
Optional Ingredients
  • 1¼ cup cream, divided ½ cup sugar ½ teaspoon salt½ vanilla bean, split lengthwise and scraped (save the bean for another use) 1 teaspoon powdered gelatin (about ½ packet)2 cups Greek-style yogurt, such as Fage Orange marmalade (optional) Granola (optional)
  • 1¼ cup cream, divided ½ cup sugar ½ teaspoon salt ½ vanilla bean, split lengthwise and scraped (save the bean for another use) 1 teaspoon powdered gelatin (about ½ packet) 2 cups Greek-style yogurt, such as Fage Orange marmalade (optional) Granola (optional)
Directions
  1. In a small saucepan, combine ¼ cup of the cream, sugar, salt and vanilla bean, then sprinkle the gelatin over the liquid and let soften for 5 minutes. Place the yogurt in a medium bowl.
  2. Bring the cream mixture to a boil, stirring constantly, until the sugar and gelatin have dissolved, about 3 minutes. Strain through a fine-mesh sieve into the bowl containing the yogurt and whisk to combine. 3.In a second bowl, whisk or beat the remaining 1 cup of cream until it holds very soft peaks. Gently fold equal amounts of whipped cream into the yogurt mixture in three stages.
  3. Divide the mixture among six glasses and, if desired, top each with a spoonful of orange marmalade and a spoonful of granola. Top the yogurt mousse with any seasonal fruit, such as berries or fresh orange segments, or with cookie crumbs. It can also be used as a topping for pies and cobblers, or mixed with equal parts lemon curd for a yogurt-lemon mousse.
Rate this recipe