Sunday, April 10, 2011

Lemon Yogurt Mousse with Blueberry Sauce

It is spring.  I'm sure of this fact because last night I heard the spring peepers.  And I saw some red buds on the tree behind my house.  And because I've seen six spiders in my house this week.  

Can we celebrate with a beautiful spring dessert? 

Lemon Yogurt Mousse with Blueberry Sauce
Adapted from The America’s Test Kitchen Healthy Family Cookbook

Blueberry Sauce:
¾ cup blueberries (about 4 ounces)
2 tablespoons sugar
2 tablespoons water
pinch of salt

3 tablespoons water
¾ teaspoon unflavored gelatin
½ cup whole milk Greek yogurt
¼ cup heavy cream
1 ½ teaspoons grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt
3 large egg whites
¼ teaspoon cream of tarter
6 tablespoons (2 ¾ ounces) sugar

1.  For the blueberry sauce:  Bring the blueberries, sugar, water, and salt to a simmer in a medium saucepan over medium heat. Stir occasionally and cook until the sugar is dissolved, about 2 to 4 minutes.

2.  Transfer the mixture to a blender and puree until smooth. Strain the puree through a fine-mesh strainer, pressing on the solids to extract as much puree as possible (you should have about ½ cup).  Spoon the sauce evenly into six 4-ounce ramekins, and refrigerate until chilled, about 20 minutes.  You can also use little tiny dessert cups like in the picture above.  I found these at Target and they hold about 2.5 ounces.  This recipe will fill 8 of those little cups perfectly.  I've also used little juice glasses and they are beautiful too.

3.  For the Mousse:  Meanwhile, pour the water into a small bowl, sprinkle the gelatin evenly over the top, and set aside to let the gelatin hydrate for 10 minutes.  In a separate bowl, whisk the yogurt, heavy cream, lemon zest, lemon juice, vanilla, and salt together until smooth.

4.  Whisk the egg whites, cream of tartar, and sugar together in a large bowl (or the bowl of a standing mixer).  Set the bowl over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl.  Heat the mixture, whisking constantly, until it has tripled in size and registers about 160 degrees on an instant-read thermometer, 5 to 10 minutes. This isn't difficult, it just take patience.  And since the egg whites are cooked, you can serve this dessert to pregnant ladies with a clear conscience.  

5.  Off the heat, whisk in the hydrated gelatin until melted.  Whip the warm mixture with an electric mixer on medium-high speed until it forms stiff, shiny peaks, 4 to 6 minutes.  Add the yogurt mixture and continue to whip until just combined.

6.  Divide the mousse evenly among the chilled ramekins with the blueberry sauce, cover tightly with plastic wrap, and refrigerate until chilled and set 6 to 8 hours.  Serve chilled. Keeps in the refrigerator for a day or two.

Notes on the recipe: If you use glass cups it can be tricky to pour in the blueberry sauce without spilling on the sides.  A plastic squeeze bottle works wonders.

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