Cardamom-Yogurt Mousse with Apricots
A light and elegant dessert combining the tangy freshness of Greek yogurt with aromatic cardamom, topped with fresh apricots. This airy mousse gets its silky texture from whipped cream and egg whites, while honey adds natural sweetness.
Ingredients
- •2 teaspoons powdered gelatin
- •⅓ cup honey
- •2 large egg whites
- •¾ cup cream
- •1½ cups plain Greek yogurt
- •½ teaspoon cardamom powder
- •1 pinch salt
- •7 whole ripe apricots
- •to serve
Cooking Instructions
- 1.
Pour 1/4 cup (60 ml) water into a small saucepan and sprinkle the gelatin over it. Set aside for 5 minutes to allow the gelatin to soften. Set the pan over medium heat and whisk until the gelatin dissolves. Whisk in the honey and continue warming until the honey has thinned.
10 min
- 2.
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), whip the egg whites until stiff. Scrape out into a separate bowl. Wipe out the mixing bowl and beat the cream until stiff peaks form. Add the yogurt and whip until combined. Beat in the cardamom and salt, then slowly pour in the warmed honey and gelatin and whip. Use a spatula to gently fold in the egg whites.
15 min
- 3.
Spread the mousse in six separate cups or in a 1-quart (1-L) dish and refrigerate for 1 to 2 hours, until softly set. Serve with slices of fresh apricot, or remove the pits from apricot halves and pipe in dollops of mousse.
120 min
