Lemon Yogurt Mousse with Blueberry Sauce

This is a delightful little dessert that I made over the Memorial day week end. It was really airy and light and the combination of slightly tart lemon and sweet blueberry sauce is a match made in heaven. My family really enjoyed the presentation in the individual ramekins and loved, loved the dessert. There were a lot of mmm's and yum's around the table.
That's music to my ears. I put this dessert together the night before and let it cool in the fridge over night ( it needs a minimum of 6 hours to chill). It is a delicious and refreshing cool end to a summer meal.

Start with the Blueberry Sauce:
3 3/4 ounces (3/4) cup blueberries, plus extra for garnish
2 tablespoons sugar
2 tablespoons water
pinch of salt

Bring blueberries, sugar, water and salt to simmer in medium saucepan over medium heat, stirring occasionally. Cook until sugar is dissolved and fruit is heated through, 2 to 4 minutes.
Transfer mixture to blender and puree until smooth, about 20 seconds. Strain puree through a fine-mesh strainer, pressing on solids to extract as much puree as possible. Spoon sauce evenly into six 4-ounce ramekins and refrigerate until chilled, about 20 minutes.

Now for the Mousse:
3/4 teaspoon unflavored gelatin
3 tablespoons water
1/2 cup whole milk Greek yogurt
1/4 cup heavy cream
1 1/2 teaspoon grated lemon zest, plus extra for garnish,
plus 3 tablespoons juice
1 teaspoon vanilla extract
1/8 teaspoon salt
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar (2 2/3 ounces)

Sprinkle gelatin over water in small bowl, and let sit until gelatin softens, about 5 minutes. In separate bowl
whisk together yogurt, cream, lemon zest and juice, vanilla, and salt until smooth. Whisk egg whites, cream of tartar, and sugar together in a large bowl (or in bowl of stand mixer). Set bowl over a large saucepan of barely simmering water, making sure water does not touch bottom of bowl. Heat mixture whisking constantly, until it has tripled in size and registers about 160 degrees, 5-10 minutes.

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

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

Makes 6


(Recipe from Americas Test Kitchen, Best Summer Desserts, 2012)