Ingredients for Vanilla Yogurt Mousse With Fresh Tangerines
- 1 teaspoon unflavored gelatin
- 1 cup whole milk
- 1 vanilla bean pod
- 1/4 cup sugar
- Fresh Lemon Zest
- 2 cups Greek yogurt
- 1 cup heavy cream
- zest of 1 tangerine
- fresh tangerine segments
- shortbread cookies
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How to Make Vanilla Yogurt Mousse With Fresh Tangerines
- Line a sieve with paper towels and place it over a bowl. Pour in 2 cups of Greek yogurt and refrigerate for 8 hours, discarding any accumulated liquid every couple of hours.
- After 8 hours, transfer the thickened yogurt to a clean bowl.
- In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 1/4 cup of milk. Let stand for 1 minute to soften.
- In a 1-quart saucepan, combine the remaining 3/4 cup of milk, the scraped seeds from 1 vanilla bean pod (reserve the pod), 1/4 cup of sugar, and the zest of 1 tangerine. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the vanilla bean pod.
- Stir in the softened gelatin mixture until completely dissolved.
- Pour the mixture through a fine-mesh sieve into a metal bowl, discarding the solids.
- Place the metal bowl in a larger bowl filled halfway with ice water. Stir frequently until the mixture is completely cool (about 10-15 minutes).
- Gradually whisk the cooled milk mixture into the yogurt until well combined.
- In a separate bowl, beat 1 cup of heavy cream with an electric mixer on high speed until soft peaks form.
- Gently fold the whipped cream into the yogurt mixture until fully incorporated.
- Cover the mousse and chill in the refrigerator for at least 2 hours, folding it gently twice during the first 20 minutes to ensure even setting.
- Garnish with fresh tangerine segments and serve with shortbread cookies (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
77g
Fat
40g
Carbs
6g
