Yoghurt Mousse With Strawberry Sauce Recipes

Steps:

• NOTE: Cooking time does not include chilling time after preparation, which takes several hours.
• Soak gelatin in water according to package direction.
• Mix lemon juice with yoghurt and 2 1/2 T sugar.
• Heat gelatin on low until liquid, remove from heat and add about 1/4 cup yoghurt mix, stir well.
• Add to rest of yoghurt, stirring constantly, until smooth. Taste for desired sweetness.
• Put in the fridge for about 20 minutes, until the gelatin has partly set (2 inch along the rim).
• Remove from the fridge and stir with a whisk until smooth.
• Whip cream with 1 T sugar until stiff. Put on yoghurt and fold in carefully with a rubber spatula.
• Put into individual serving dishes or one large bowl, cover and put in the fridge for several hours or overnight.
• Serve with strawberries blended with preserve and lemon juice in the mixer and passed through a sieve to remove the seeds.

Steps:

• Make mousse:
• 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.
• 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.
• 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.
• Make sauce while mousse chills:
• 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.