Yogurt lemon mousse with strawberry za’atar tuiles

By David Mendes, May 9, 2013
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Photo: David Mendes

Photo: David Mendes

Make the strawberries the day before to infuse.

Preparation: 20 mins
Cooking: 30 mins, plus chilling
Serves: 4-6

Ingredients
235g cold plain yogurt
120g caster sugar
Seeds scraped from ¼ vanilla pod
1 tsp powdered kosher gelatine
100g cold milk
3 egg whites
1 tsp lemon zest
1 tsp lemon juice
For the strawberries:
200g caster sugar
200ml red wine
10 strawberries, quartered
For the tuiles biscuits:
50g plain flour
120g caster sugar
50ml red wine
55g butter
1 tbs ground za’atar spice

Method

Soak the gelatine in the milk for 20 minutes.

Mix the yogurt, lemon juice and zest and vanilla.

Place the egg whites and sugar in a bowl and lower bowl into simmering water. Whisk until the sugar has dissolved. Remove bowl from water and whisk egg whites to a stiff peak meringue.

Gently melt the spongey gelatine until the crystals have melted. Mix a third of the yogurt into the gelatine and stir into the yogurt mixture.

Fold the meringue into the yogurt a third at a time. Disperse any lumps of egg white gently with a hand whisk.

Pour into wine glasses or ramekins, and freeze for two hours to set. Store in fridge. Take out 10 minutes before serving.

For the strawberries:

Bring the sugar and 200 ml water to the boil, add the wine and cook for 5 minutes on a low heat to reduce.

Add the strawberries and return to a boil. Take off the heat. Once cooled, infused the strawberries overnight in a covered container.

For the tuiles:

Preheat oven to 165°c.

Mix flour, sugar and wine to a thick paste.

Add the butter in two halves then mix in the za’atar.

Using a palette knife, spread a thin layer of the mixture over baking parchment or a silicon mat. Bake for 10 mins — it will bubble.

Remove from the oven, cool for a few minutes and remove from the tray breaking into pieces.

Store in an airtight container.

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Last updated: 2:45pm, May 9 2013