MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rosemary Infused Yogurt Mousse With Fresh Berries
Categories: Indian, Mousse
Yield: 4 Servings

MMMMM-----------------------YOGURT MOUSSE----------------------------
1 ts Unflavored gelatin
3 tb Water
1 1/2 c Plain yogurt
1/2 c Heavy cream; cold
1/3 c Granulated white sugar;
- or to taste
1 1/2 tb Rosemary;
- adjust to preference
1/8 ts Salt; or less

MMMMM--------------------------TOPPING-------------------------------
1/2 c Blackberries;
- fresh or frozen
1/2 c Raspberries; fresh or frozen
1 tb Fresh lemon juice; avoid if
- your berries are very tart
Sugar; to taste

In a small bowl, thoroughly mix yogurt with minced rosemary & salt.

Tie the yogurt in a clean muslin/cheesecloth.Set the tied cloth on a
sieve with a bowl placed below it and let the yogurt sit refrigerated
for 4 hours.

In a small bowl, sprinkle the gelatin over the water and set aside to
bloom.

In a large bowl, tip in the thickened yogurt and whisk it for 3 to 5
minutes to fluff it up. Set aside.

In another bowl, with a hand beater or electric mixer start whipping
up the cream. While whisking, add sugar in parts to the cream until
you get stiff peaks. Set aside.

Heat the bloomed gelatin in the microwave for 10 seconds. If you do
not have microwave, you can use a double boiler to melt the gelatin.

Immediately, pour the melted gelatin over the yogurt and whisk
thoroughly to mix.

Very gently, fold in the whipped cream with the yogurt until
everything has combined well. The mix will be thick and fluffy.

Spoon the yogurt mix in bowls or glasses and place in the
refrigerator for 3 to 4 hours to set.

Topping:

In separate bowls, add berries with lemon juice and sugar. Mush them
with a spoon or masher to desired consistency. Top the set mousse
with this berry mash and serve chilled.

Notes:

You can increase the quantity of heavy cream and reduce equivalent
quantity of yogurt from ingredient list depending on how rich you
want your mousse.

If using greek yogurt, since it is already quite thick & sour, reduce
the straining time in the refrigerator by half.

Use your mortar & pestle to mince rosemary leaves- add few drops of
water if needed as you mince. You can chop them really fine too.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
rosemary-yogurt-mousse.txt>

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