300 grams natural yoghurtdrained through a cheese cloth
6 piece basil leaveslarge, crushed
350 millilitres heavy cream250 ml of it whipped
10 leaves gelatine
150 grams icing sugar
100 grams Sugar
1 ounce Grand Marnier
5 Egg Yolks
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.
- In a sauce pan bring 175 ml heavy cream to 80 C.
- 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
- Soak the gelatin leaves in cold water
- 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.
- Add ½ to the basil flavored cream; add the zest to the rest and the reserve.
- Combine the icing sugar and the egg yolks in a bowl and over steam beat them like a sabayon, very foamy and fluffy.
- Squeeze out the water from the gelatin leaves and combine with the egg yolk – icing sugar mixture. Ensure the gelatin is completely dissolved.
- Gently add the yoghurt and the flavored cream, then fold in the whipped cream.
- Add a little of the orange syrup to the bottom of the serving glasses, and chill well.
- Fill into serving glasses and chill in the refrigerator for at least 2 hours.
- Decorate the mousse before serving with the remaining orange syrup.