Recipe: Vanilla Mousse with Blueberry-Strawberry Sauce
Posted on March 11, 2006
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.
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)
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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.
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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.
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Stir gelatin mixture into the yogurt mixture.
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In a small mixing bowl, beat the egg whites with a wire whisk until soft peaks form.
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Stir egg whites into yogurt mixture.
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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.
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Steam blueberries over water for 5 minutes. Place into blender (with 1/4 cup water) and blend until smooth. Set aside and let cool.
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Hull the strawberries. Add to the blender with cooled blueberry mixture. Sift in powdered sugar and add lime juice.
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Blend on medium until smooth.
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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!
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.