Yogurt Mousse
Preparation time: 30 minutes
Portion: 12 people
Dive into a world of delicate indulgence with our ethereal Mousse Yogurt with Chabacano (Apricot) Jam, a dessert that offers a blissful escape into sweetness and light. Every spoonful of this airy mousse whispers tales of Mexican orchards basking in the golden sun, their apricots ripe and brimming with nectar. This recipe is not just a dessert; it's a celebration of the bountiful chabacano, a fruit that has graced our tables with its lush, tangy sweetness, now preserved in the richness of homemade jam.
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Imagine the graceful union of two simple pleasures: the cool, creamy embrace of yogurt and the vibrant, sun-kissed chabacano jam. The mousse, with its velvety texture and refreshing tang, serves as a perfect canvas for the deep, intoxicating sweetness of the apricot spread. This dessert is crafted with care, each layer promising a symphony of flavors that speak of comfort, of home, and of the joy that simple ingredients can bring when they come together in perfect harmony.
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Whether it's the finale to an evening of fine dining or a sweet note to brighten a lazy afternoon, our Mousse Yogurt with Chabacano Jam is a versatile delight. It's a testament to the ingenuity of Mexican cuisine, where even the simplest ingredients are transformed into an exquisite experience. As you savor the contrast between the luscious mousse and the richness of the jam, let this dessert transport you to a serene Mexican veranda, a place where time slows down and the sweetness of life is there for the tasting.
Ingredients:
- 1 lt Cream
- 1 1/2 cups Sugar
- 4 Unflavored Gelatin Sachets
- 1 lt Natural Yogurt
- Apricot Jam (optional)
Procedure:
1. In a pot over low heat, place the cream with 1 1/2 cups of sugar.
2. Stir with a spoon, taking care not to boil, until the sugar dissolves.
3. Hydrate the grenetina in ½ cup of water, put in the microwave for 30 seconds and mix until dissolved.
4. Remove the cream from the heat and let it cool slightly, add the grenetina in a continuous stream until it is integrated.
5. Finally, add the yogurt and mix.
6. Pour into a previously oiled doughnut mold. Refrigerate until set.
7. Serve the mousse with some jam.