This yogurt mousse is an enlighten in nostalgia for me, evocative of two different memories. The first is present: chilly lassi spiked with cardamom, a approved drink at Indian restaurants. The musky model of cardamom true performs successfully with the tangy, refreshing model of yogurt. And so does honey, which brings me to my second reminiscence. My mother on the general served me and my siblings substantial bowls of easy yogurt with honey swirled in—it used to be a approved summer lunch. I undergo in thoughts how the honey laced the yogurt in thick ropes of sweetness. Right here is a truly easy yet comforting dish, the two flavors marrying perfectly.
I lift these three tastes collectively here in this dish, and create it all off with contemporary summer apricots. High the done mousse with apricot slices, or win admire and pipe the chilled, jam mousse into apricot halves and garnish with mint.
Recipe details
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Yield
Makes six 1/2-cup (120-ml) servings. Gluten-free.
Ingredients
2 teaspoons powdered gelatin
1/3 cup (75 ml) honey
2 big egg whites
3/4 cup (180 ml) cream
1 1/2 cups (360 ml) straightforward Greek or strained yogurt (low-full or full-full)
1/2 teaspoon cardamom powder
Pinch salt
6 to 8 ripe apricots, to encourage
Preparation
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Step 1
Pour 1/4 cup (60 ml) water correct into a little saucepan and sprinkle the gelatin over it. Design apart for five minutes to enable the gelatin to melt. Design the pan over medium warmth and trot till the gelatin dissolves. Go in the honey and continue warming till the honey has thinned.
Step 2
Within the bowl of a stand mixer (or in a gigantic bowl, the employ of a hand mixer), whip the egg whites till stiff. Scrape out correct into a separate bowl. Wipe out the combination bowl and beat the cream till stiff peaks make. Add the yogurt and whip till blended. Beat in the cardamom and salt, then slowly pour in the warmed honey and gelatin and whip. Train a spatula to softly fold in the egg whites.
Step 3
Unfold the mousse in six separate cups or in a 1-quart (1-L) dish and refrigerate for 1 to 2 hours, till softly jam. Serve with slices of contemporary apricot, or take away the pits from apricot halves and pipe in dollops of mousse.
Reprinted with permission from Bakeless Sweets: Pudding, Panna Cotta, Fluffs, Icebox Cakes, and Extra No-Bake Desserts by Faith Durand. Text copyright © 2013 Faith Durand; photos © 2013 Stacy Newgent. Printed by Stewart, Tabori & Chang, an worth of ABRAMS.
