2 cups plain yogurt
1 cup sugar
2 cups heavy cream
1/2 teaspoon vanilla essence
3 egg whites
Rind of 1 orange, finely julienned and blanched
Meringues (recipe below)
1 1/2 cups mixed berries
Strawberry Coulis (recipe below)
Mint springs (for garnish)
1. Line a large colander with several layers of cheesecloth. Set aside.
2. In a large bowl, mix the yogurt with the sugar.
3. In a separate bowl, beat the cream and vanilla essence until stiff. Fold the cream into the yogurt.
4. In a large bowl, beat egg whites with an electric mixer until stiff but not dry. With a spatula, carefully fold in the yogurt mixture and the orange rind.
5. Transfer the mixture to the prepared colander and place over a bowl. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
6. When ready to serve, place one meringue on each of the 10 dessert plates. Top with some mousse and a few berries. Top each with a second meringue.
7. Drizzle some Strawberry Coulis around each meringue and garnish with a few berries and a sprig of mint.
Note: Mousse can be prepared 2 days ahead.
- 1 cup granulated sugar
- 1 cup superfine sugar
- 8 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla or almond extract
1. Preheat the over to 250 F.
2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.
3. Mix the sugars and set aside.
4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.
5. Add the vanilla and beat at high speed until stiff and glossy.
6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.
7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening oven door.
8. When ready to serve, carefully pee away the paper or foil.
Note: The meringues can be made up to 2 weeks ahead. Seal them in plastic bags and store in an airtight container.
- 1 cup frozen unsweetened strawberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-heat. Transfer to a blender.
2. Puree until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.