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Back to Recipe List	* Exported from MasterCook * Yogurt Mousse with Apricot Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Mousse: 1 1/2 teaspoons unflavored gelatin 1 cup whole milk 1/2 vanilla bean -- halved lengthwise 1/2 cup sugar 1 piece lemon zest -- (4 x 1-inch) removed with a vegetable peeler 1 1/2 cups Greek yogurt 3/4 cup very cold heavy cream For Sauce: 1/2 vanilla bean -- halved lengthwise 1/2 cup sugar 1/4 cup water 1 pound apricots -- quartered and pitted 1 teaspoon fresh lemon juice -- to 1 1/2 teaspoons Make The Mousse: Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand for 1 minute to soften. Meanwhile, scrape the seeds from vanilla bean into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar and zest; bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour mixture through a fine-mesh sieve into a metal bowl; discard solids. Set bowl in a larger bowl of ice and cold water and cool, stirring frequently, for about 10 minutes. Gradually add milk mixture to yogurt in a medium bowl, whisking. Beat cream in a medium bowl with electric mixer at high speed until it just holds soft peaks. Fold into yogurt mixture gently but thoroughly. Cover and refrigerate, folding it twice again in first 20 minutes. Meanwhile, Make The Sauce: Scrape seeds from vanilla bean into a 2-quart heavy saucepan, then add pod, sugar, water, apricots and 1 teaspoon lemon juice. Cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature. Add more lemon juice to taste to sauce and discard vanilla pod. Spoon sauce into bowls and top with mousse. You can substitute one 32-ounce container whole milk yogurt, well stirred for the Greek yogurt. Drain it in a paper-towel-line sieve set over a bowl, refrigerated, for 8 hours; pour off the liquid occasionally. The mousse can be refrigerated for up to 1 day. The sauce can be made up to 3 days ahead. Cool, uncovered, then refrigerate, covered. Bring to room temperature before serving. Serves 8. Author Note: "Made with thick Greek yogurt and lemon zest, this mousse is luscious, airy, and tangy. It's delicious with the apricot sauce, but it's remarkably versatile; serve it with a drizzle of honey and a scattering of toasted walnuts or with rhubarb puree or blackberry compote." Source: "Gourmet Today by Ruth Reichl, 2009." S(Formatted by Chupa Babi): "Feb 2010" Start to Finish Time: "2:15" T(Chill Time): "2:00" Contributed to the FareShare Gazette by Chupa; 13 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 1g Fat (7.2% calories from fat); 2g Protein; 33g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

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