Taste of Today Recipes

Taste of Today Recipes

Greek Yogurt Mousse with Lemon, Vanilla and Summer Berries

By Chef Jamie Roraback
|  Sunday, Jul 14, 2013  |  Updated 9:57 AM EDT
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Greek Yogurt Mousse with Lemon, Vanilla and Summer Berries

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3 Tbsp. Fresh Lemon Juice
1 tsp. Unflavored Gelatin Powder
2 Cups Plain Greek Yogurt-room temperature
2 tsp. Lemon Zest-finely grated or chopped
2 tsp. Pure Vanilla Extract
½ tsp. Fine Sea Salt
2 Cups Heavy Whipping Cream
1/3 Cup Confectioners Sugar-sifted
1 Pint Summer Berries-blackberries, blueberries, raspberries-any favorite

Place the lemon juice in a small bowl. Sprinkle the gelatin powder evenly over the surface of the surface of the lemon juice. Let sit for about 5 minutes to soften. Place bowl in the microwave and melt the gelatin, about 20 seconds. Do not boil the gelatin. Reserve.

In a larger bowl, whisk together the Greek yogurt, lemon zest, vanilla, and salt. Thoroughly whisk in the gelatin mixture. Reserve.

Whip the cream to soft peaks, add the confectioners sugar and whip to medium stiff peaks. Fold the whipped cream into the yogurt mixture. Transfer into serving glasses or just chill in the bowl. Chill for 3+ hours to set properly. Serve garnished with the summer berries and a crisp cookie. Enjoy!

Lincoln Culinary Institute’s Website: www.lincolnculinary.com

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