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.
FRESH FRUIT WITH HONEY VANILLA YOGURT
Steps:
- Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.
VANILLA YOGURT MOUSSE WITH FRESH TANGERINES
Make and share this Vanilla Yogurt Mousse With Fresh Tangerines recipe from Food.com.
Provided by Housewife Hopeful
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain yogurt in a paper-towel-lined sieve set into a bowl in a refrigerator, discarding liquid occasionally for 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. Next, set the 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 mouse, covered, folding twice in the first 20 minutes until set, which will take about 2 hours. Garnish with tangerine segments and serve with shortbread cookies.
Nutrition Facts : Calories 214.8, Fat 13, SaturatedFat 8.1, Cholesterol 48.5, Sodium 74.1, Carbohydrate 19.8, Sugar 19.4, Protein 5.8
YOGURT MOUSSE WITH APRICOT SAUCE
Categories Milk/Cream Dessert Quick & Easy Yogurt Apricot Vanilla Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
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.
VANILLA BEAN GREEK YOGURT MOUSSE OVER FRUIT
I found this on Mia's Domain. I haven't tried it yet, but it looks elegant, delish and very refreshing!
Provided by Scoutie
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Whisk all the ingredients until soft peaks form. Keep refrigerated until it's time to serve over fresh fruit of your choice.
Nutrition Facts : Calories 418.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 5.3, Sugar 2.1, Protein 2.4
GREEK YOGURT WITH HONEY, FRUIT AND GRANOLA
This is one of my favorite breakfasts. If you haven't tried Greek style yogurt, it is thick and creamy even the non-fat tastes rich. Paired with granola, honey and a handful of fruit, it's a perfect start for your day!
Provided by CaliforniaJan
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Top yogurt with honey and granola, sprinkle berries on top.
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