Yogurt Mousse Recipes

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.

LEMON-YOGURT MOUSSE

Steps:

• Whisk 2 egg whites, 1/4 cup sugar and a pinch of salt in a heatproof bowl set over a pan of simmering water until the sugar dissolves. Remove the bowl; beat with a mixer until stiff peaks form. Whisk 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.

YOGURT MOUSSE

Steps:

• Mix the yogurt and sugar in a medium sized bowl,.
• In a different bowl, pour whipping cream in and whisk until it whips up. Make sure it has the same texture as the yogurt.
• In a small bowl, put in hot water and gelatin and mix to dissolve, stir as you pour the gelatin in tso it doesn't clump up.
• Put the hot water and gelatin from step three in the yogurt and stir fast to keep it from clumping up.
• Add the whipped cream from step 2 into the bowl from step 4 and mix. After mixing, pour into 4 glass cups and chill for about an hour.

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.

MANGO YOGURT MOUSSES

Steps:

• In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango purée, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.