November 14th, 2012
I’m obsessed with this recipe. I tested it for the first time a little over a week ago—it came out perfectly right away, no surprise since it’s adapted from the talented Aran of Cannelle et Vanille—and I have made it three times since.
The first was to test it as a dessert topped with an apple cider gelee (fancy for apple cider jello), a make-ahead dessert that’s elegant enough for a holiday spread and easy enough for any night of the week. I whipped it up a second time for a brunch with friends. We ate it with cinnamony granola and sliced bananas. Then I made it again for good measure. You know, just to have around. (It even made it into the hungry boy’s school lunch.)
This Maple Yogurt Mousse is dangerously addictive. It’s doesn’t help that it is ridiculously easy to make. And that I can convince myself that any treat made with protein-packed Greek yogurt is healthy. Dangerouuuusss.
I love that Aran’s original recipe calls for homemade yogurt. If you have the time and interest, you should give it a try. I plan to soon. If you have no interest in making yogurt from scratch, there are many healthy options available at the store. Stick with plain and make sure that it’s Greek-style. I also encourage you to use real maple syrup—always, but especially in this recipe.
Maple Yogurt Mousse
adapted from Cannelle et Vanille
(can be shared with kids 8+ mos)
Makes six 1/2-cup servings
1 cup heavy cream
1/4 cup cold water
1 teaspoon powdered gelatin
1 cup plain Greek-style yogurt
1/3 cup maple syrup
1. Using an electric mixer, whip heavy cream until soft peaks form; set aside.
2. Pour cold water into a small bowl and sprinkle gelatin over the top. Allow to bloom, for about 5 minutes.
3. In the meantime, in a medium bowl, whisk together yogurt and syrup; set aside.
4. Place bloomed gelatin in the microwave for 20 seconds. Give the gelatin a quick stir once you take it out of the microwave to ensure that all the crystals have dissolved, then whisk it into into the yogurt mixture.
5. Carefully fold the heavy cream into the yogurt base. Gently pour, scoop or pipe mousse in 1/2 cup portions into small cups or ramekins. Refrigerate for at least 2 hours before serving.
*Note: While there is nothing in this that is unsafe for younger eaters, I recommend it starting at 8 months due to the relatively high sugar content. No matter how old your eaters, be sure to serve age appropriate portions. This is not a main dish for beginner eaters and just a little goes a long way.