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Yogurt Mousse with Apricot Sauce

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Yogurt Mousse with Apricot Sauce

Yogurt Mousse with Apricot Sauce

amanda

Equipment

  • - Kitchen Blender: Ideal for blending smooth fruits like apricots and making sauces or purees.

  • - Yogurt Maker: Ensures right temperature and incubation time for homemade yogurt.

  • - Strainer: For straining out seeds from fresh apricots when preparing the sauce.

  • - Whisk: Combines ingredients and incorporates air into the yogurt mousse mixture.

  • - Scoop: Used for portioning yogurt and other ingredients accurately.

  • - Mixing Bowls (various sizes): For mixing ingredients, especially when making yogurt and apricot sauces separately.

  • - Rubber Spatula: Scrapes every bit of mixture out of bowls to avoid waste.

  • - Mixing Spoon: Aids in combining ingredients thoroughly for the mousse.

  • - Pastry Bag (with tip): For decorating the mousse into an appealing presentation, potentially with fresh apricots.

  • - Silicone Spatula: Useful for scraping and folding ingredients when making the mousse.

  • - Serving Platter: Chooses a platter that complements your dessert presentation elegantly.

Ingredients

  • 1 1/2 teaspoons unflavored gelatin (from 1 envelope)

  • 1 cup whole milk

  • 1/2 vanilla bean, halved lengthwise

  • 1/2 cup sugar

  • 1 (4- by 1-inch) strip fresh lemon zest

  • 1 (32-oz) container well-stirred whole-milk yogurt

  • 3/4 cup chilled heavy cream

  • 1/2 vanilla bean, halved lengthwise

  • 1/2 cup sugar

  • 1/4 cup water

  • 1 lb fresh apricots, quartered and pitted

  • 1 teaspoon fresh lemon juice, or to taste

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
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