Name: lemon yogurt mousse with blueberry sauce
Ingredients: 3/4 cup blueberries ((about 4 ounces)); 2 tablespoons granulated sugar; 2 tablespoons water; pinch of salt; 3/4 teaspoon unflavored gelatin; 3 tablespoons water; 1/2 cup plain whole-milk Greek yogurt; 1/4 cup heavy cream; 1 1/2 teaspoons freshly grated lemon zest ((plus more for garnish)); 3 tablespoons freshly squeezed lemon juice; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; 3 large egg whites; 6 tablespoons granulated sugar; 1/4 teaspoon cream of tartar

Got blueberries? Here’s an idea …simmer them on the stovetop with a bit of sugar and you’ll end up with the most delicious puree. That magic happens to be the star of the show with this Lemon Yogurt Mousse with Blueberry Sauce.

But wait. Let’s not minimize the amazing flavor and texture of the mousse. The pairing of the two is finger-licking good and totally refreshing.

The first step in the process…

Get that delicious blueberry sauce prepared.
Allow it to cool down before adding the mousse.

It happens quickly on the stove, just long enough so that the sugar dissolves and the berries begin to break down.

Transfer the hot mixture to your blender.
Or you can use a mini-processor as I have done here.
The total volume of the finished sauce is about a half-cup …no worries as to whether it would all fit in the small processor.

Pour the mixture through a fine-mesh strainer placed over a glass bowl.
For convenience, use a glass measuring cup to collect the puree.
That way, the handy spout can be used to pour the sauce into each ramekin.

If you don’t have one of those, use a small ladle to carefully transfer the sauce so that it doesn’t drip onto the sides of the ramekin …especially if your containers happen to be made of glass.

Place the ramekins in the fridge to cool down while you prepare the mousse.
To get started, sprinkle the gelatin over the water in a small bowl.
That way it will soften as you proceed with the yogurt mixture.

Both of those bowls are set aside as you work on the stuff that will turn that yogurt mixture into a wonderfully light mousse.

Whisk together the egg whites, sugar, and cream of tartar over a pot of barely simmering water.
Keep the heat low and whisk continuously until the mixture is tripled in volume.
It should register at least 160 degrees.
If you don’t have a digital food thermometer to use here, it’s okay …it’s just a safeguard to know that the egg whites are sufficiently cooked.

It is recommended that you use a heatproof glass bowl rather than a metal one to guard against overcooking but use whatever you have to create a double boiler effect.

Once removed from the heat, quickly whisk the hydrated gelatin into the egg white mixture.
Use your stand mixer or hand mixer to whip this until stiff peaks form …it will take about five minutes.
Add the yogurt mixture and whip for one more minute.

Almost finished making your Lemon Yogurt Mousse With Blueberry Sauce…

Carefully divide the mousse evenly among the chilled ramekins.
Once again, especially if using glass containers, be very careful in the process.
Pouring the mousse from a spouted measuring cup makes the job so easy.
The mixture will be on the soupy side for now but will set and thicken up after hangin’ out in the fridge for the day.

If you’re planning to serve this as dessert for a gathering, it’s best to prepare it the day before. I have found that the flavor and texture are at their best after being refrigerated at least overnight.

Sounds complicated but…

Okay. I know this requires quite a few steps along with more than a few dirty dishes, but it is totally worth it. The light texture and not-too-sweet flavor is so totally refreshing. And addictive.

Since this does require quite a bit of effort, I would highly recommend doubling the recipe.

As long as all of your ingredients are very fresh, these beauties can hang out in the fridge for at least a week. They are then siting there, tempting you, ready to be enjoyed at a moment’s notice. Something to consider.

lemon yogurt mousse with blueberry sauce

Recipe from America's Test Kitchen The Best Mediterranean Summer Recipes

Lovely light dessert; perfect for warm-weather gatherings.

Servings 6 servings

Author Rosemary Stelmach

Ingredients

Blueberry Sauce

3/4 cup blueberries (about 4 ounces)
2 tablespoons granulated sugar
2 tablespoons water
pinch of salt

Lemon Yogurt Mousse

3/4 teaspoon unflavored gelatin
3 tablespoons water
1/2 cup plain whole-milk Greek yogurt
1/4 cup heavy cream
1 1/2 teaspoons freshly grated lemon zest (plus more for garnish)
3 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3 large egg whites
6 tablespoons granulated sugar
1/4 teaspoon cream of tartar

Instructions

Blueberry Sauce

Bring the blueberries, sugar, water, and salt to a simmer in a medium saucepan over medium heat. Stir occasionally and cook until the sugar is dissolved, about 2 to 4 minutes.
Transfer the mixture to a blender or mini-processor and puree until smooth. Strain the puree through a fine-mesh strainer, pressing on the solids to extract as much puree as possible (you should have about ½ cup). Spoon the sauce evenly into six 4-ounce ramekins, and refrigerate until chilled, about 20 minutes.

Lemon Yogurt Mousse

While the blueberry sauce is chilling, sprinkle the gelatin evenly over the water in a small bowl. Set aside to let the gelatin hydrate for 10 minutes.
In a separate bowl, whisk the yogurt, heavy cream, lemon zest, lemon juice, vanilla, and salt together until smooth. Set aside.
In a large heatproof bowl, whisk the egg whites, cream of tartar, and sugar together. Set the bowl over a pot or saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat the mixture, whisking constantly, until it has tripled in size and registers about 160 degrees on an instant-read thermometer, 5 to 10 minutes.
Once removed from the heat, whisk in the hydrated gelatin until dissolved. Whip the warm mixture with an electric mixer on medium-high speed until it forms stiff, shiny peaks, 4 to 6 minutes. Add the yogurt mixture and continue to whip until just combined, about 1 minute longer.
Divide the mousse evenly among the chilled ramekins with the blueberry sauce, cover tightly with plastic wrap, and refrigerate until chilled and set for at least 6 to 8 hours. Serve chilled. If desired, garnish each serving with several berries and a dusting of lemon zest.

Recipe Notes

Do not substitute low-fat or non-fat yogurt for the whole milk yogurt.

Frozen blueberries may be used in place of fresh berries.

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