Yogurt Mousse with Apricot Sauce

Name: Yogurt Mousse with Apricot Sauce
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 454 grams fresh apricots, quartered and pitted; 2 teaspoons unflavored gelatin (from 1 envelope); 177 milliliters chilled heavy cream; 1 teaspoon fresh lemon juice, or to taste; 1 inch (4- by fresh lemon zest; 907 grams well-stirred whole-milk yogurt; 118 milliliters sugar; 1 vanilla bean, halved lengthwise; 59 milliliters water; 237 milliliters whole milk

You can never have too many dessert recipes, so give Yogurt Mousse with Apricot Sauce a try. This recipe makes 8 servings with 238 calories, 9g of protein, and 10g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 hours. It is a good option if you're following a gluten free diet. Head to the store and pick up lemon zest, milk, water, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Yogurt

Equipment you will use

Sieve

Bowl

Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.

Ingredients you will need

Gelatin

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Vanilla Bean

Gelatin

Seeds

Sugar

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

Ice

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Yogurt

Cream

Milk

Equipment you will use

Hand Mixer

Whisk

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.

Ingredients you will need

Vanilla Bean

Lemon Juice

Apricot

Fruit

Seeds

Sugar

Water

Equipment you will use

Sauce Pan

Add lemon juice to taste and discard pod.

Ingredients you will need

Lemon Juice

Serve sauce topped with mousse.

Ingredients you will need

Sauce

· You can substitute 1 1/2 cups Greek yogurt for the whole-milk yogurt. (Do not drain Greek yogurt.)· Mousse can be made 1 day ahead and chilled, covered.· Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before serving.

Ingredients you will need

Yogurt

Sauce

Milk