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ORANGE YOGHURT MOUSSE

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ORANGE YOGHURT MOUSSE

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Ingredients

Adjust Servings:
300 grams natural yoghurt drained through a cheese cloth
6 piece basil leaves large, crushed
350 millilitres heavy cream 250 ml of it whipped
10 leaves gelatine
150 grams icing sugar
100 grams Sugar
1 ounce Grand Marnier
5 Egg Yolks
5 orange
  • Serves 8
  • Medium

Ingredients

Directions

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This is a recipe that came about, as I was searching for a sauce to be served with a rich, warm chocolate cake.

I made an orange sabayon and added yoghurt for it’s acidity; with a “twist” by flavoring it with basil.  I often used a  yoghurt mousse or yoghurt ice cream with rich chocolate desserts as an contrast and to keep the dessert light.

Soon I started to serve this yoghurt, orange and basil flavor combination as a mousse on buffets and set menus a like.

  1. In a sauce pan bring 175 ml heavy cream to 80 C.
  2. Bruise the basil leaves in a mortar and add to the hot cream, cover and steep for approximately 15 minutes. Strain and discard the basil leaves. Cool the cream
  3. Soak the gelatin leaves in cold water
  4. Bring the orange juice and castor sugar to boil and slowly reduce to a syrupy consistency. Add the Grand Marnier and the orange zest and reduce again until marmalade is thick enough to be hard when chilled but soft when at room temperature.
  5. Add ½ to the basil flavored cream; add the zest to the rest and the reserve.
  6. Combine the icing sugar and the egg yolks in a bowl and over steam beat them like a sabayon, very foamy and fluffy.
  7. Squeeze out the water from the gelatin leaves and combine with the egg yolk – icing sugar mixture. Ensure the gelatin is completely dissolved.
  8. Gently add the yoghurt and the flavored cream, then fold in the whipped cream.
  9. Add a little of the orange syrup to the bottom of the serving glasses, and chill well.
  10. Fill into serving glasses and chill in the refrigerator for at least 2 hours.
  11. Decorate the mousse before serving with the remaining orange syrup.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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