Tuesdays with Dorie BCM: Honey-Yogurt Mousse (sort of)
January 24, 2017 at 12:01 am | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 11 CommentsTags: mousse
I had some thoughts about passing on this Honey-Yogurt Mousse. I mean, honey-sweetened Greek yogurt and whipped cream sounds delicious, but to make it a mousse, it’s stabilized with a bit of gelatin, which I don’t really care for. Then I decided, who needs the gelatin? I strained my yogurt, whipped my cream, added my honey, and had the same flavors but a softer texture. I make a jar of candied cherries every summer to put in all the cocktails I never wind up shaking or stirring at home. They tend to wind up in ice cream sundaes instead of in Manhattans…here I spooned a few into the bottom of my glass before putting the mousse on top. Light and nice…with or without the gelatin, this would be good with all kinds of fruit or (without the gelatin) even spooned over a slice of poundcake.
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
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a whisk and a spoon 
Gelatin freaks me out too!
Comment by awarmhello— January 24, 2017 #
Sounds simple and too yum!
Comment by Ei Gi Chakhum— January 24, 2017 #
I did wonder if it needed gelatin at all too. I need to try it again without. The fluffiness makes for a more “dessert-like” texture, for sure!
Comment by Mardi (eat. live. travel. write.)— January 24, 2017 #
I love the look of your layers and your idea of using it as a topping for cake.
Comment by Zosia— January 24, 2017 #
Delicious!
Comment by Lina— January 24, 2017 #
I just love your creativity! 🙂
Comment by isthisakeeper— January 24, 2017 #
Yum, candied cherries is a great idea to serve with this mousse.
Comment by Cakelaw— January 24, 2017 #
I bet the cherries really make this over the top delicious!
Comment by saffronandhoney— January 24, 2017 #
What a fun idea to make berry purée for ice cream and cocktails. Yum, I bet that would make a delicious champagne cocktail too. Your mousse seems to have a nice texture anyway.
Comment by Summer— January 24, 2017 #
Gorgeous presentation! I think this would be just as good with a softer texture, so you’re not missing anything.
Comment by Teresa— January 24, 2017 #
Your dessert looks delicious. I had my reservations about this one too but we loved it. Your ideas for the cherries are spot on:)
Comment by Diane Zwang— January 24, 2017 #