Recipe: Vanilla Mousse with Blueberry-Strawberry Sauce

| March 11, 2006 | 3 Comments

This is it: the entry that almost wasn’t.

After my debacle with the zwieback, I knew I had to pull off a quick miracle to get my entry ready for my premiere Sugar High Friday. So I turned to my bookcase stuffed with cookbooks to come up with a great recipe worth of the dairy theme.

As I flipped through Low-Fat Vegetarian Cooking by Jenny Stacey, a book I’ve had since it was released, I came upon a recipe I’ve gazed at many times and considered making. But honestly, I am not sure I was ever ready to create it before now. The recipe is for Vanilla Mousse, and I had all of the ingredients save one – so I think it was fated.

Of course, I had to put my own spin on the creation. My version technically isn’t vegetarian because I was unable to locate vegetarian gelatin in time. Also, I had to substitute regular granulated sugar for vanilla sugar. And finally, the recipe calls for a raspberry sauce that looks and sounds delicious, but I wanted to do something all my own so I created a fantastic blueberry strawberry sauce.

So, here it goes.

Vanilla Mousse
serves 4-6
1 1/4 cups plain yogurt (the book calls for low-fat, I used non-fat)
2/3 cup cream cheese (the book calls for low-fat again, but I used regular)
1 tsp vanilla extract
4 tbsp granulated sugar (the book calls for vanilla sugar)
1 tbsp sherry (the recipe says you can use brandy, if you prefer)
4 tbsp cold water
2 tsp gelatin (the recipe calls for the vegetarian variety, but I could only find Knox)
2 large egg whites
  • Combine yogurt, cream cheese, vanilla extract, sugar and sherry in a blender or food processor and blend until smooth (about 30 seconds). Pour mixture into a mixing bowl and let sit.
  • In a small saucepan, place cold water and stir in gelatin until dissolved. Heat on medium to boiling and let mixture boil two minutes. Remove from heat and let cool for 1-2 minutes. Be sure not to let it sit too long though, as it will solidify upon standing and you don’t want that. Trust me.
  • Stir gelatin mixture into the yogurt mixture.
  • In a small mixing bowl, beat the egg whites with a wire whisk until soft peaks form.
  • Stir egg whites into yogurt mixture.
  • Line a loaf pan with plastic wrap and pour the mixture into the pan. Chill for at least two hours, or until set. Remove plastic wrap and place on a plate.
Blueberry-Strawberry Sauce
1/2 cup blueberries
water
8 strawberries
2 tbsp powdered sugar
1 tbsp lime juice
  • Steam blueberries over water for 5 minutes. Place into blender (with 1/4 cup water) and blend until smooth. Set aside and let cool.
  • Hull the strawberries. Add to the blender with cooled blueberry mixture. Sift in powdered sugar and add lime juice.
  • Blend on medium until smooth.
To Serve: Place a slice of mousse on a plate and spoon sauce around. Garnish with strawberries, blueberries or mint leaves.

Category: Dessert

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (3)

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  1. McAuliflower says:

    Mmm, what variety of gelatin did she recommend as being vegetarian? I’m curious for future experiments.

    I think you could tag this with low fat too!

  2. Sarah says:

    She actually didn’t recommend a brand of it. I’m going to look around at some natural food stores here and see what I can come up with because I would rather use a vegetarian version…I’ll post if I find some.

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