7/25/2021

Sunday Dinner

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Gouda and Lemon Thyme GougĂšres 
with Peaches

with Lump Crabmeat Salad Garnsih

Lemon Yogurt Mousse with Blueberry Sauce


Sunday dinners are a little different now.  My son, Jack, is a recent Mizzou graduate and getting ready to move into his own world in Madison, WI.  My daughter, Emma, is finishing up her last year at Tulane and my other daughter, Mabelle is sixteen. Therefore she is barely seen or heard from.  So, it is pretty much me and my husband and the two black black furry creatures lurking under the table at dinner time.  I'll have to fill you in on our newest family member another time.  On to the menu and recipe...

It is HOT here in Illinois!! I mean, it seems like it was 50° F just a couple of weeks ago and now the heat index is over 100° F. đŸ”„ That means, it is a "no oven or stove" Sunday dinner. Ok, I did turn the stove on for a few minutes for the blueberry sauce and the gougĂšres were in the freezer; BONUS!


The feature of tonight's menu is the dessert, Lemon Yogurt Mousse.  I like to think of it is as a no-bake, cold summer soufflĂ©. A little bit of the fresh blueberry sauce is spooned into the bottom of each ramekin and then the light and airy mousse is spooned on top of the sauce. There is a nice tang from the addition of Greek yogurt to the mousse and the lemon adds a zesty (pun intended) punch.  As for the Greek yogurt, I have had equally good results using whole, 2% or 0%.  It just depends on your preference.  I used 0% for tonight.  The mousse is served in 4-ounce ramekins, so it is the perfect amount of sweetness to end our dinner on a hot summer day.  Happy cooking!


Lemon Yogurt Mousse with Blueberry Sauce
makes 6 (4-ounce) servings

For the Blueberry Sauce
3/4 cup (3 3/4-ounces) fresh blueberries, plus extra for garnish
2 Tablespoons granulated sugar
2 Tablespoons water
1/4 teaspoon lemon zest
Pinch of Kosher salt

For the Mousse
3/4 teaspoon unflavored gelatin
3 tablespoon water
1/2 cup Greek Yogurt (whole or 2%)or 0%)
1/4 cup heavy cream
1 1/2 teaspoon lemon zest (about 1/2 a lemon), plus extra for garnish
3 Tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon Kosher salt
3 extra large egg whites
1/4 teaspoon cream of tartar
6 Tablespoons (2 2/3-ounces) granulated sugar

For the Blueberry Sauce
In a medium saucepan over medium heat, bring blueberries, sugar, water, zest and salt to a simmer; stirring occasionally.  Cook until sugar is dissolved and blueberries are heated through, 2-4 minutes.  Transfer mixture to a blender and purĂ©e until smooth, about 20 seconds. Strain purĂ©e through a fine-mesh strainer, pressing on solids (you should have about 1/2 cup).Spoon sauce evenly into six 4-ounce ramekins and refrigerate until chilled, about 20 minutes.

For the Mousse
Meanwhile, sprinkle gelatin over water in a small bowl and let sit until gelatin softens, about 5 minutes. in a separate bowl, whisk yogurt, cream , lemon zest, lemon juice, vanilla and salt until smooth; set aside.

In the bowl of a stand mixer, whisk together egg whites, cream of tartar and sugar. Set bowl over a medium size pot of barely simmering water, making sure that the water does not touch the bottom of the bowl.  Heat mixture, whisking constantly, until it has tripled in size and registers about 160, about 5-10 minutes.

Off heat, quickly whisk in the softened gelatin until melted.  Using stand mixer fitted with the whisk attachment, whip warm mixture on medium-high speed until stiff peaks form, about 4-6 minutes.  Add yogurt mixture and continue to whip until just combined, about 30-60 seconds.

Divide mousse evenly among chilled ramekins with blueberry sauce, cover tightly with plastic wrap, and refrigerate until chilled and set, about 6-8 hours or overnight.  Garnish with blueberries and lemon zest.  Serve chilled.  Enjoy!

Source: Adapted from ATK, Best Summer Desserts 2012


4 comments:

  1. Welcome back, Nicole. So happy to hear you and your family are well. Your recipes are delicious and well explained. Probably the best food blog.

    ReplyDelete
    Replies
    1. Thank you, Nancy! I am excited to be back:)

      Delete
  2. AnonymousJuly 28, 2021

    Yayyyy- no one does menus like you!!! Completely made my day that you’re back!!!

    ReplyDelete
    Replies
    1. You are so sweet! Your comment made my day😊! I love sharing my menus. It is wonderful to be able to look back at all of them!

      Delete

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