Monday, December 31, 2012

Raspberry Yogurt Mousse

For reasons that I don't understand, this is the most popular recipe on my personal food blog, World on a Platter.

Unlike a traditional mousse, there are no uncooked egg whites or whipped cream. The richness comes from the yogurt. It's a bit denser than a mousse - more like a pudding. Call it what you like; it's still quite good.

The recipe calls for raspberries, but other berries work will too - blueberries, strawberries, blackberries. In fact, I was a little short on raspberries and used some strawberries instead. The most tedious part of this recipe is straining the berry puree to remove the seeds. It does take some work but you don't want the seeds in there - mousse is supposed to be smooth, not studded with hard berry seeds.

The recipe calls for yogurt without stabilizers or gelatin. You want the whey to separate out to make the yogurt thicker. Yogurt stabilized with gelatin or starches won't separate. Don't use Greek yogurt because it's too thick and the mousse ends up too firm.

Raspberry Yogurt Mousse
(makes enough filling for a 10" tart or 10 individual servings, costs $6.75)

3 cups fresh raspberries, or 12 oz. frozen raspberries, partially thawed
½ cup cold water
3 tsp unflavored gelatin (1 packet)

¼ cup orange juice, or apple juice
1 Tablespoon fresh lemon juice

¼ cup sugar
¼ teaspoon salt
2 Tablespoons Chambord, a French berry liqueur (optional)
½ cups nonfat or lowfat vanilla yogurt, made without gelatin or stabilizers
fresh berries, for garnish if desired

1. Puree berries in a  food processor or blender. Pour puree through a strainer to remove the seeds. Set aside.

2. Pour water into a medium saucepan, sprinkle on the gelatin, and allow to sit for about 3 minutes to soften. Stir in juices, set pan over low heat, and stir just until the gelatin dissolves. Do not boil.

3. Stir in the berry puree, sugar, and salt, increase the heat to medium and cook, stirring, for 3 to 4 minutes, or until the sugar is dissolved. Remove from heat and stir in Chambord, if using.

4. Transfer raspberry mixture to a heatproof bowl and sit it in a large bowl of ice water. Cool, stirring occasionally, for about 15 minutes or until mixture thickens to the consistency of raw egg whites.

5. While the mixture cools, set the yogurt in a strainer over a bowl and allow to drain for about 10 minutes.

6. Whisk the yogurt into the raspberry mixture. The mousse can be used as a filling for a 10" pie (use a pre-baked crust that has cooled) or pour into 4-6 oz ramekins or wine glasses to serve alone.

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