Recipe by justcallmetoni
This recipe is from Nick Malgieri, the former Executive Pastry Chef of Windows on the World, and part of his newest cookbook "Perfect Light Desserts." At just 100 caloriesper serving, this looks like a delightful dessert that will satify a sweet craving without guilt. This preparation is a little tricky so have all your ingredients at the ready so that each step can be followed before the mousse sets. A perfect accompaniment for this mouse would be a drizzle raspberry sauce or strawberry coulis.
Top Review by Kim S.
Very nice light dessert. Beautiful presentation...I served mine in champagne goblets. I wish I knew what the purpose of the double boiler and heating the egg whites was...to melt the sugar or to kill bacteria or some other reason? I looked up a lot of other meringue recipes, and they just whip the egg whites with sugar...
- 1 cup plain nonfat yogurt, preferably Greek
- 1 teaspoon lemon zest, finely grated
- 3 tablespoons lemon juice, strained
- 1 teaspoon pure vanilla extract
- 1⁄4 cup warm water
- 1 (2 1/2 teaspoon) envelope unflavored gelatin
- 2⁄3 cup egg white, about 4-5 large egg whites
- 1 pinch salt
- 3⁄4 cup sugar
Directions See How It's Made
- In a medium bowl, quickly whisk together the yogurt, lemon zest, lemon juice and vanilla. (Do not strain the yogurt as the whey helps maintain the right consistency and flavor.).
- Place the gelatin in a small bowl and add the warm water. Allow this to sit so that the gelatin gets dissolved.
- To prepare the meringue, create a double boiler using a saucepan and bowl that will set securely over the pan. Fill saucepan half way with water and bring to boil over medium heat. Combine egg whites, salt, and sugar in the bowl which will become the top portion of the double boiler . Mix the eggs, salt and sugar a bit until mixed. Place the egg whites onto the bottom of the boiler or saucepan with water. Whisk the egg whites until light, fluffy and foamy and the sugar is fully dissolved. Fold in the dissolved gelatin from step 2.
- Remove the bowl from the heat and whisk with an electric mixer (using the proper attachment if you have it). Whip the egg mixture until the eggs are cooled, using the sides of the bowl as your gauge. Be careful not to overmix or the eggs mixed with the gelatin will coagulate.
- Quickly pour the yogurt into the eggs in a stream, folding the two mixtures together. Again, if you fold too slowly the mix will begin to thicken too early.
- Divide the mousse into eight serving bowls or glasses. Cover each with plastic wrap and place in the icebox until you are ready to serve.
- Note: This can be made up to a day ahead of serving.