Vanilla Yogurt Mousse With Fresh Tangerines Food

FROZEN VANILLA MOUSSE (SCHIUMONE)

Steps:

• Line six 3-inch muffin or custard cups with paper cupcake liners.
• In the top of a double boiler or a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl), whisk together the egg whites and sugar. Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (test it with a clean finger). Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture until white and fluffy and completely cool.
• In a medium bowl, combine the cream and vanilla and, with the same beaters, whip until soft peaks form. Fold the whipped cream into the beaten egg whites until completely incorporated, then fold in the almonds. Spoon the schiumone into the prepared cups and freeze for at least 3 hours.

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.

MANDARIN MOUSSE

Steps:

• Drain the oranges, reserving the juice. Crush the oranges slightly, adding any juice that accumulates to the reserved juice, and set the oranges aside. Pour the juice in a small pot and bring to a boil over high heat.
• Pour the boiling juice into a large bowl. Sprinkle the gelatin over the top and stir with a wire whisk for 3 minutes or until it reaches room temperature.
• When the gelatin mixture has cooled to room temperature, whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixture. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
• When the gelatin has reached the proper consistency, stir it with a wire whisk until smooth. Gently fold in first the oranges and then the whipped topping.
• Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.

VANILLA YOGURT - MACHINE

Steps:

• 1. Take yogurt starter out of refrigerator and set aside to bring to room temperature. I use a container of Fage plain yogurt.
• 2. Put milk into small saucepan and bring to barely a boil. Allow to slowly reduce (tiny amounts to wick away) to 4 cups, whisking frequently. I use organic milk but any fresh milk will work.
• 3. Add vanilla and Sweetener, whisking well to incorporate. I use sucralose no calorie Sweetener from Walmart.
• 4. Remove from heat and allow to cool down to room temperature.
• 5. When cooled to about 80 degrees Fahrenheit, or less, add the yogurt starter and gently whisk until smooth and no lumps remain.
• 6. Place into jars and put into yogurt machine. Do not cap the jars. Turn on machine and run for 12 to 24 hours.
• 7. When completed, cap the jars and refrigerate at least 4 hours.
• 8. Enjoy as is or mix in chopped chocolate bits or fresh fruit.

VANILLA MOUSSE MERINGUES AND FRESH BERRIES

Steps:

• 1. Line a large colander with several layers of cheesecloth.
• 2. In a large bowl, mix the yogurt with the sugar.
• 3. In a separate bowl, beat the cream and the vanilla essence until stiff. Fold the cream into the yogurt.
• 4. In a large bowl, beat egg whites with an electric mixer until stiff but not dry. With a spatula, carefully fold in the yogurt mixture and the orange rind.
• 5. Transfer the mousse mixture to the prepared colander and place over a bowl. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
• 6. When ready to serve, place one meringue on each of the 10 dessert plates. Top with some mousse and a few berries. Top each with a second meringue.
• 7. Drizzle some strawberry coulis around each meringue and garnish with a few berries and a sprig of mint.

YOGURT MOUSSE WITH HONEY AND FRESH FIGS

Steps:

• Put 1/2 tablespoon of water in a small bowl and sprinkle the gelatin on top; gently swirl the bowl to help the gelatin dissolve. Once solid, remove the gelatin and break it into 2 pieces; put them in a small bowl. Bring the remaining 3 tablespoons of water to a simmer in a small saucepan over medium-high heat. Pour the hot water onto the gelatin and gently whisk with a fork to dissolve. Cool for 5 minutes.
• While the gelatin mixture cools, put the heavy cream in a medium bowl. Use a handheld electric mixer to beat it until it's thickened but doesn't yet hold a shape. Transfer to the fridge.
• Use a handheld electric mixer to beat together the yogurt, powdered sugar, vanilla, and gelatin mixture in a small bowl until the mixture is very thick, and you can see a trail of the whisk as it whips.
• Gently fold the yogurt mixture into the whipped cream, adding half at a time. Pour into 2 individual serving bowls and refrigerate until set, about 2 to 4 hours (or overnight).
• Serve topped with figs and honey.