Zesty Lemon Greek Yogurt Mousse
Indulge in this light and creamy Zesty Lemon Greek Yogurt Mousse, inspired by the expertise of Nick Malgieri, former Executive Pastry Chef of Windows on the World. This delightful dessert blends the refreshing flavors of lemon with the richness of Greek yogurt, creating a guilt-free treat at just 100 calories per serving. Perfect for satisfying your sweet cravings without straying from your healthy lifestyle, this mousse is ideal for warm evenings or as a chic end to a dinner party. Serve it with a luscious drizzle of raspberry sauce or strawberry coulis to elevate its vibrant taste and presentation. Prepare your ingredients in advance to navigate through this beautifully delicate recipe with ease, yielding a light, airy mousse that will impress your guests while keeping them coming back for more.
8
Servings
100
Calories
9
Ingredients
Ingredients
plain nonfat yogurt, preferably Greek
1 cup (none)
lemon zest
1 teaspoon (finely grated)
lemon juice
3 tablespoons (strained)
pure vanilla extract
1 teaspoon (none)
warm water
1/4 cup (none)
unflavored gelatin
2 1/2 teaspoons (envelope)
egg whites
2/3 cup (about 4-5 large egg whites)
salt
1 pinch (none)
sugar
3/4 cup (none)
Instructions
1
In a medium mixing bowl, whisk together the Greek yogurt, finely grated lemon zest, strained lemon juice, and pure vanilla extract until well combined. Make sure to retain the yogurt's natural whey for the perfect texture.
2
In a small bowl, add unflavored gelatin to warm water and let it dissolve completely. Set it aside.
3
Prepare a double boiler by filling a saucepan halfway with water and heating it over medium heat. In a heatproof bowl that fits securely on top of the saucepan, combine egg whites, a pinch of salt, and sugar. Mix gently until combined.
4
Place the bowl over the simmering water and whisk the egg mixture continuously until it becomes light and frothy, ensuring that the sugar dissolves completely.
5
Once the egg mixture is prepared, fold in the dissolved gelatin gently until evenly incorporated.
6
Remove the bowl from the heat and use an electric mixer to whisk the egg mixture until it cools down to room temperature. Be careful not to overmix, as this can lead to coagulation.
7
Pour the yogurt mixture into the cooled egg whites in a steady stream, folding gently yet quickly to maintain the airy texture. Avoid over-folding, which can cause the mousse to thicken prematurely.
8
Divide the mousse evenly into eight serving bowls or glasses. Cover each with plastic wrap and refrigerate until ready to serve, allowing at least two hours or overnight for the mousse to set perfectly.
Nutrition Information
0
Fat
18.75
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Greek Yogurt Mousse?
It is a light and creamy dessert that blends refreshing lemon flavors with the richness of Greek yogurt for a guilt-free treat.
Who inspired this lemon mousse recipe?
This recipe was inspired by Nick Malgieri, the former Executive Pastry Chef of Windows on the World.
How many calories are in one serving of this mousse?
Each serving of this Zesty Lemon Greek Yogurt Mousse contains 100 calories.
How many servings does this recipe yield?
The recipe is designed to produce 8 servings.
What is the protein content per serving?
Each serving provides 5 grams of protein.
Does this dessert contain any fat?
No, this recipe contains 0 grams of fat per serving.
What type of yogurt is best for this recipe?
Plain nonfat Greek yogurt is the preferred choice for its texture and richness.
How many carbohydrates are in a serving?
There are 18.75 grams of carbohydrates per serving.
How long does the mousse need to refrigerate?
The mousse should be refrigerated for at least two hours or overnight to set perfectly.
What are the primary flavor components?
The main flavors are lemon zest, strained lemon juice, and pure vanilla extract.
How do I prepare the gelatin?
Add 2 1/2 teaspoons of unflavored gelatin to 1/4 cup of warm water and let it dissolve completely.
How many egg whites are required?
You will need 2/3 cup of egg whites, which is approximately 4 to 5 large egg whites.
What is the purpose of the double boiler?
The double boiler is used to gently heat the egg whites, salt, and sugar until they are light, frothy, and the sugar is dissolved.
How much sugar is used in this recipe?
The recipe calls for 3/4 cup of sugar.
What should I do with the yogurt's natural whey?
You should retain the natural whey and whisk it into the yogurt mixture to ensure the perfect texture.
What is the correct way to combine the yogurt and egg whites?
Pour the yogurt mixture into the cooled egg whites in a steady stream, folding gently yet quickly.
Why should I avoid over-folding the mixture?
Over-folding can cause the mousse to lose its airy texture and thicken prematurely.
What can I serve with this mousse for a better presentation?
It can be served with a drizzle of raspberry sauce or strawberry coulis to elevate the taste.
Do I need an electric mixer for this recipe?
Yes, an electric mixer is used to whisk the heated egg mixture until it cools down to room temperature.
What is the caution regarding cooling the egg whites?
Be careful not to overmix as the mixture cools, as this can lead to coagulation.
How should the lemon juice be prepared?
The 3 tablespoons of lemon juice should be strained before being added to the yogurt.
How is the lemon zest prepared?
The lemon zest should be finely grated.
Is this mousse suitable for dinner parties?
Yes, it is described as a chic and impressive end to a dinner party.
Can I make this dessert in advance?
Yes, it can be prepared a day ahead as it sets well when left in the refrigerator overnight.
What should I cover the serving bowls with?
Each serving bowl or glass should be covered with plastic wrap before refrigeration.
Is the gelatin flavored?
No, the recipe specifies using unflavored gelatin.
What is the consistency of the final mousse?
The final mousse is light, airy, and delicate.
Does the recipe use vanilla?
Yes, it uses 1 teaspoon of pure vanilla extract.
What amount of water is needed for the gelatin?
You need 1/4 cup of warm water to dissolve the gelatin.
Is this recipe considered a patisserie-style dessert?
Yes, it is tagged as a patisserie item due to the techniques used, like the double boiler and folding.