Name: Greek Yogurt Mousse with Stone Fruit
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Ingredients: 225 grams egg yolks; 375 grams sugar; 3 vanilla beans, split and scraped; 1000 grams heavy cream; 10 sheets gelatin silver, bloomed in ice water; 1500 grams Greek yogurt; Stone Fruit, recipe follows; 2 cups sugar; 1 cup Aperol; 1 cup Campari; Pinch saffron; 1 bunch fresh basil 1 vanilla bean, split and scraped; 3 peaches, cut into large chunks; 3 plums, cut into large chunks; 1 grapefruit, supreme (peel cut away and segments cut free from the skins)

Directions

Place the yolks, sugar, vanilla and 150 grams water into a stainless bowl, then place the bowl over a pot of simmering water. Cook, whisking vigorously, until it holds ribbons. Remove from the heat and set aside.
Heat half of the cream in a small pot. Squeeze the water from the gelatin. Add the gelatin to the warm cream. Pour the cream and gelatin mixture into the egg yolks and mix well. Fold in the remaining cream and the yogurt. Pour into a large serving dish or divide into individual bowls. Refrigerate at least 30 minutes.
Spoon Stone Fruit and a bit of its juice over the yogurt mousse.

Stone Fruit:

Put sugar, Aperol, Campari and 3 cups water in a medium pot. Simmer until sugar is dissolved. Remove from heat, then add saffron, basil and vanilla seeds. Add fruit to a large bowl. Pour the hot liquid over the fruit. Allow to cool to room temperature.

This recipe has been updated and may differ from what was originally published or broadcast.

Greek Yogurt Mousse with Stone Fruit

Ingredients

Stone Fruit:

Directions

Stone Fruit:

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