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oday I’m making super delicious and light strawberry and yogurt mousse cake! Now, everything about strawberries you can learn from my post about strawberry panna cotta. So, in this post you will learn something about yogurt!
A Few Words about Yogurt
Yogurt is made from milk cultured with live bacteria.These are “good bacteria” or yogurt cultures that produce lactic acid which coagulates the milk proteins, making yogurt thick and slightly sour in flavor.Many historians believe that the yogurt was made by accident, when milk was stored in containers made of animal stomachs. The natural enzymes from these animal parts would curdle the milk, resulting in what we now know as yogurt. Turkish shepherds had been turning milk into yogurt as early at 3000 BC.
Yogurt is highly nutritious and is an excellent source of protein, calcium and potassium. It provides numerous vitamins and minerals and is relatively low in calories. When French king, François I allegedly suffered from upset tummy, no other than Turkish sultan, Suleiman the Magnificent himself, sent over one of his own doctors with a miraculous cure: yogurt. It’s good to have friends in high places, right?
Yogurt was brought to the US in the early 1900s and steadily increased in popularity as a health food item over the next several decades. Today, Americans consume more than 300,000 tons of yogurt each year. So, all in all, yogurt is an extremely versatile thing – you can drink it as is, you can make a salad dressing, or – as we are going to do today, you can make a yogurt mousse. Isn’t that awesome?!
My Light Strawberry and Yogurt Mousse Cake
My cake consists of pistachio graham cookie crust, strawberry mousse and yogurt mousse. I’ve also made one strawberry jelly spiral for decoration, and I’ve garnished it with some fresh strawberries and chopped pistachios. Yum! OK, so let’s get to work and make some delicious light strawberry and yougurt mousse cake!
Light Strawberry and Yogurt Mousse Cake Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 20 minutes
Cook time : 5 minutes
Ready in 25 minutes plus cooling
Level : Advanced
Ingredients: Cookie Crust:- Graham cookies 100g (3.5oz)
- White chocolate 55g (2oz)
- Pistachio paste 55g (2oz)
- Strawberry puree 150g (5.3oz)
- Lemon juice 10g (2Tsp)
- Sugar 75g (2.6oz)
- Gelatin 4g (2.5 sheets)
- Cream 35% 250g (8.8oz)
- Thick Yogurt 180g (6.3oz)
- Milk 50g (1.8oz)
- Sugar 75g (2.6oz)
- Gelatin 4g (2.5 sheets)
- Cream 35% 200g (7oz)
- Strawberry puree 150g (5.3oz)
- Lemon juice 10g (2Tsp)
- Sugar 30g (1oz)
- Gelatin 3g (2 sheets)
- Fresh strawberries
- Chopped pistachios
- To make the cookie crust put ground cookies into a bowl. Add melted white chocolate and pistachio paste and stir well with a silicone spatula to combine.
- Line a 16cm (6.3″) in diameter and 6cm (2.3″) high cake ring with acetate strip. Transfer the mixture into the mold, and smooth it using a small spatula. Put everything in the freezer until it sets.
- To make strawberry mousse soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put strawberry puree into a bowl, add lemon juice and sugar and stir with a whisk. Heat up this mixture in the microwave. Add soaked gelatin into the hot puree and stir until it melts. Leave this mixture to cool down a bit. Put cream into a stand mixer fitted with whisk attachment, and whip it on medium speed until soft peaks form. Add lukewarm puree into the whipped cream and stir with a whisk until the mixture becomes uniform. Then pour the mousse into the mold. Shake the mold to distribute the mousse evenly, and then put it in the freezer until it sets.
- To make yogurt mousse soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put milk into a bowl, add vanilla powder and sugar and stir well with a whisk. Heat up this mixture in the microwave. Add soaked gelatin into the hot milk and stir until it melts. Leave this mixture to cool down a bit. Put thick yogurt into a bowl. Add milk and gelatin mixture and stir well with a whisk. Put cream into a stand mixer fitted with whisk attachment, and whip it on medium speed until soft peaks form. Add lukewarm yogurt mixture into the whipped cream and stir with a whisk until the mixture becomes uniform. Pour yogurt mousse into the mold onto frozen strawberry mousse. Shake the mold to distribute the mousse evenly, and put in the freezer until it sets.
- To make strawberry jelly soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put strawberry puree into a bowl, add lemon juice and sugar, and stir with a whisk. Heat up this mixture in the microwave. Add soaked gelatin into the hot puree and stir until it melts. Pour the jelly into spiral shaped silicone mold called “Tourbillon”. Then, put it in the freezer until it sets.
- Place one strawberry jelly spiral onto the set cake. Then, decorate it with some fresh strawberries and chopped pistachios.
- There, your delicious and light strawberry and yogurt mousse cake is done! Enjoy!
Copyright© PastryMaestra.comTM
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