Yoghurt Mousse With Strawberry Sauce Food

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.

YOGHURT MOUSSE WITH STRAWBERRY SAUCE

Steps:

• NOTE: Cooking time does not include chilling time after preparation, which takes several hours.
• Soak gelatin in water according to package direction.
• Mix lemon juice with yoghurt and 2 1/2 T sugar.
• Heat gelatin on low until liquid, remove from heat and add about 1/4 cup yoghurt mix, stir well.
• Add to rest of yoghurt, stirring constantly, until smooth. Taste for desired sweetness.
• Put in the fridge for about 20 minutes, until the gelatin has partly set (2 inch along the rim).
• Remove from the fridge and stir with a whisk until smooth.
• Whip cream with 1 T sugar until stiff. Put on yoghurt and fold in carefully with a rubber spatula.
• Put into individual serving dishes or one large bowl, cover and put in the fridge for several hours or overnight.
• Serve with strawberries blended with preserve and lemon juice in the mixer and passed through a sieve to remove the seeds.

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.

QUICK CHEAT'S STRAWBERRY MOUSSE

Steps:

• Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
• Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
• Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.