So I was at my friends house a couple of weeks back and we wanted to make a dessert for after supper. Now, the brief that my friend gave me was to make a dessert that is not so fattening!? At this point I was already thinking why on earth would you want a dessert that isn't fattening, a dessert is supposed to be fattening ... "It's about moderation", which is my motto in life. So now I had to come up with something that tastes good, but isn't fattening ... My 'friend' if you're reading this sorry to burst your bubble fat is fat, it tastes good, fat-free is fat free and tastes "BAD", usually there is no in-between. It is all about moderation. |  |
Well, suffice it to say, I just had to mention the word Yoghurt mousse made with fat free yoghurt, instead of chocolate mousse and she was happy. Yep, I thought why don't we add some fat-free yoghurt, with some healthy AB cultures (Even though we will obliterate them in the heating process) and add cream later on and turn the deceitfully 'healthy' yoghurt mousse into a 'death by yoghurt', 'fat breeding machine'. I think you get the point asking a foodie to make anything fat free is like trying to get a 'camel through the eye of a needle'. Don't get me wrong, 'healthy' I can do, but 'fat free', now that is something else. Anyways, enough of that below is a recipe to the best yogurt mousse you'll taste ... Now doesn't that look fat free :D.
 | 2 EGGS ¼ CUP CASTER SUGAR 2 TSP CORN FLOUR, DISSOLVED IN 4 TSP WATER 125 ML FRESH CREAM 500 ML YOGHURT (FULL CREAM OR FAT FREE) 100 G WHITE CHOCOLATE HALF THE RIND OF A SMALL LEMON 1 – 2 TBSP HONEY 30 G FLAKED ALMONDS 30 G FRENCH NOUGAT, GRATED |
PREPARATION: Whisk the eggs and sugar, till light and fluffy. In a small saucepan, gently melt the white chocolate on the stove (low-medium heat). Once completely melted slowly add the yoghurt to the melted chocolate, be very careful not to allow the chocolate to seize. Next add the dissolved corn flour solution, along with a dessert spoon or two of honey, and then grate in the rind of half a small lemon. Bring the mousse to a gentle simmer for about 3 - 5 minutes until it thickens. Remove from the stove and allow to cool.
Beat the fresh cream until it holds its shape well, but has not turned to butter. Gently fold half of the cream into the mousse along with the flaked almonds and grated French nougat. Place in the fridge to set for at least 2 hours. Serve chilled, place a dollop of the left over cream onto the mouse and garnish with lemon zest or toasted almond slivers before serving.
~ || ~
No comments:
Post a Comment