Greek Yogurt Mousse With Stone Fruit Recipes

YOGURT MOUSSE WITH APRICOT SAUCE

Steps:

• Make mousse:
• Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
• Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
• Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly. Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.
• Make sauce while mousse chills:
• Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod. Serve sauce topped with mousse.

GREEK YOGURT MOUSSE WITH STONE FRUIT

Steps:

• Place the yolks, sugar, vanilla and 150 grams water into a stainless bowl, then place the bowl over a pot of simmering water. Cook, whisking vigorously, until it holds ribbons. Remove from the heat and set aside.
• Heat half of the cream in a small pot. Squeeze the water from the gelatin. Add the gelatin to the warm cream. Pour the cream and gelatin mixture into the egg yolks and mix well. Fold in the remaining cream and the yogurt. Pour into a large serving dish or divide into individual bowls. Refrigerate at least 30 minutes.
• Spoon Stone Fruit and a bit of its juice over the yogurt mousse.
• Put sugar, Aperol, Campari and 3 cups water in a medium pot. Simmer until sugar is dissolved. Remove from heat, then add saffron, basil and vanilla seeds. Add fruit to a large bowl. Pour the hot liquid over the fruit. Allow to cool to room temperature.