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Vanilla Yogurt Mousse With Fresh Tangerines

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“From KMG in Dallas”

Ingredients Nutrition


  1. Drain yogurt in a paper-towel-lined sieve set into a bowl in a refrigerator, discarding liquid occasionally for 8 hours. Then, transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
  2. Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids. Next, set the bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently until cool, about 10 minutes.
  3. Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks. Then fold into yogurt mixture gently but thoroughly. Chill mouse, covered, folding twice in the first 20 minutes until set, which will take about 2 hours. Garnish with tangerine segments and serve with shortbread cookies.

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