Yogurt Mousse with Pear and Honey
Recipe courtesy of Jennie Miller, Pastry Chef, Union League Club of Chicago
Ingredients
- Ingredients for the Yogurt Mousse:
- gelatin powder - 9 gms.
- water - 45 gms.
- Greek yogurt - 250 gms.
- mascarpone cheese - 165 gms.
- powdered sugar - 115 gms.
- yogurt powder - 17 gms.
- yuzu juice - 35 gms.
- heavy cream - 250 gms.
- Ingredients for the Honey Tuile:
- butter - 50 gms., melted
- orange blossom honey - 50 gms.
- egg whites - 50 gms., room temperature
- all-purpose flour - 50 gms.
- Ingredients for the Almond Streusel:
- light brown sugar - 180 gms.
- almond flour - 180 gms.
- cake flour - 160 gms.
- Maldon salt - 1 tsp.
- butter - 180 gms., soft
- Ingredients for the Poaching Liquid:
- water - 1 cup
- orange blossom honey - 2 Tbsps.
- sugar - 3/4 cup
- salt - pinch
Instructions
Procedure for the Yogurt Mousse:
- Dissolve gelatin powder in water and set aside.
- Whip heavy cream to a soft peak. Set aside in cooler until ready to use.
- In a vitamix, combine the Greek yogurt, mascarpone cheese, powdered sugar, and yogurt powder.
- Heat yuzu juice in microwave to a boil. Pour over the gelatin mixture and dissolve.
- Add gelatin mixture to the vitamix while it is running on medium-high.
- Fold yogurt mixture into the whipped heavy cream.
- Fill silicone mold and freeze.
Procedure for the Honey Tuile:
- Let butter cool slightly.
- Mix together butter and honey until combined.
- Add flour and mix until homogeneous.
- Add egg whites and mixed until homogeneous.
- Spread into silicone stencil.
- Bake 300°F for 5-7 minutes.
- Remove from mat while still hot
Procedure for the Almond Streusel:
- Combine light brown sugar, almond flour, cake flour and salt in a mixer with paddle attachment. Mix until all ingredients are evenly distributed.
- Add butter and mix until sandy..
- Spread mixture onto a silicone mat.
- Bake 300°F for approximately 10 minutes. Rake through with a fork halfway through bake.
