Recipe courtesy of Michael Voltaggio

Greek Yogurt Mousse with Stone Fruit

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  • Level: Intermediate
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 40 min
  • Yield: 6 servings
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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

Stone Fruit:

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

  1. 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.
  2. 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.
  3. Spoon Stone Fruit and a bit of its juice over the yogurt mousse.

Stone Fruit:

  1. 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.