Greek Yogurt Mousse

Posted by: AUI

Active Time

0 Hour
15 Minutes

Total Time

0 Hour
25 Minutes

Assembly

0.1 oz Sheet Gelatin Gold (500 sheets) 4 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

3.5 oz Granulated sugar 100 g Granulated sugar

1.2 oz Water 33 g Water

2.8 oz Egg yolk 80 g Egg yolk

2.0 oz Heavy cream 56 g Heavy cream

8.0 oz Greek Yogurt, Plain, room temperature 226 g Greek Yogurt, Plain, room temperature

1.0 oz CHILLED PUREE, LEMON, 1 KG 28 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

8.8 oz Heavy cream, softly whipped 250 g Heavy cream, softly whipped

Bloom the gelatin in cold water. Cook the sugar and the water to 247ºF/119ºC. Whip the egg yolks and then slowly pour in the hot syrup while the yolks are still whipping. Melt the gelatin and combine it with the Greek yogurt. Add lemon puree. Fold the yolk mixture into the Greek yogurt mixture, followed by the whipped cream.