…I made lemon mousse. Seriously. Having purchased a packet of Knox gelatin for the sole purpose of incorporating into the lamb kefte (previous post), I started googling for interesting ways to use more of it…other than jello (ugh). Also, having just acquired some sweet Italian dessert dishes from Horchow, I was also jonesing for something to serve in them. I now have nine of these beauties, since the first shipment of six arrived with three broken from careless handling by Fedex, so Horchow replaced the set right away.
The search yielded an interesting idea for an eggless and creamless, basically low-fat lemon mousse. I adjusted it, as always, to make it my own and so we enjoyed Lemony Yogurt Mousse after dinner last night:
LEMONY YOGURT MOUSSE
INGREDIENTS: 1/2 cup lemon juice, 1 packet Knox gelatin (.25 ounce); 2/3 cup organic sugar; 2 cups plain Redwood Hill Goat Yogurt (or your favorite plain yogurt, such as non-fat Fage or Chobani); berries of your choice; mint sprigs for garnish.
TECHNIQUE: Pour lemon juice into medium saucepan and sprinkle the surface with the gelatin. Let sit for about 3 minutes. Add sugar and whisk over medium heat until well incorporated, about 3 minutes. Remove from heat and whisk in the yogurt until smooth. Pour into four dessert cups, cover with plastic, and chill at least two hours until it’s set. Just before serving, add berries of your choce and garnish with a sprig of mint if you have it on hand.
The berries are an essential complement to the tartness of the lemon mousse. Together they make a pretty and relatively low-fat dessert.