Saturday, December 10, 2011
Greek Lemon Yogurt Mousse
From the kitchen of One Perfect Bite...I know it's anathema to speak of light desserts at this time of year, but I sometimes feel the need for something that will refresh, rather than weigh down the palate. This lovely mousse was developed by Chef Nick Malgieri and it's included in his book Perfect Light Desserts. The recipe is as simple as it is light, and it will end even heavy winter meals on a bright note. The mousse is easy to make, but I wanted to alert you to some anomalies in the recipe. While they are beaten forever, the eggs whites don't form a true meringue and will look more like marshmallow creme than an Italian meringue. It is also important to beat them only until the sides of the pan in which they simmered are cool to the touch. The gelatin can coagulate if the mixture is beaten for too long a time. I, by the way, think there is too much gelatin in the original recipe. While I've cut back to 2 teaspoons when I prepare this for my family, the recipe below is the one originally developed by Nick Malgieri. The mousse is delicious as is, but berries of any type are a lovely accompaniment. I serve it with candied cranberries during the holiday season. So, if you've had one too many cookies or can't look another piece of fruitcake in the eye, I hope you'll try this dessert. Here's the recipe.
Greek Lemon Yogurt Mousse...from the kitchen of One Perfect Bite courtesy of Nick Malgieri
1 cup plain fat-free Greek yogurt
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup water
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
2/3 cup eggs whites (from 4 or 5 large eggs)
Pinch of salt
3/4 cup sugar
6 to 8 serving vessels (glasses, ramekins, etc.)
1) Combine yogurt, zest, juice, and extract in a small bowl. Whisk together and set aside.
2) To a separate small bowl, add water. Sprinkle gelatin on top and set aside.
3) Fill a medium saucepan halfway with water. Boil over medium heat. Meanwhile, to the bowl of a stand mixer, add egg whites, salt, and sugar, stirring gently to combine. Once water is boiling, carefully lower stand mixer bowl into saucepan. Whisk gently until sugar is dissolved and eggs are near-scalding to the touch. Remove bowl from pan.
4) Scrape gelatin into egg mixture and whisk quickly and thoroughly to combine.
5) Secure bowl to your stand mixer. Using the whisk attachment, whip egg mixture at medium-high speed until the outside of the bowl is totally cool to the touch. (This took me about 8 minutes.) Once this occurs, add yogurt mixture. Continue whipping a few more seconds, until it's all combined.
6) Divide mixture among serving vessels and refrigerate for at least 45 minutes. Serve cold, with berries if they are available. Yield: 6 to 8 servings.
One Year ago Today: Quick and Crusty Hard Rolls
Two Years Ago Today: Sauteed Christmas Peppers