Yogurt Mousse with Honey-Poached Apricots

Yogurt Mousse

With the sweltering heat in most parts of the country, I’m betting you’ve already made at least one trip to your local frozen yogurt shop to cool off with a cup of tart “fro yo.” We Angelenos like to stake claim to the original purveyor of this trendy national obsession, Pinkberry, though no one can really keep track of which fruity moniker deserves the credit for popularizing this latest dairy delicacy. I have occasionally enjoyed one of the tasty but gas-producing treats, topping it with fresh fruit to rationalize it as wholesome. But personally, I would rather forgo the stomach cramps and whip up something at home.

This smooth and refreshing dessert from Summertime Anytime is like a pleasant after-dinner walk, giving you a palette-cleansing lift after a heavy barbecue feast. You can use any of the summer stone fruits for the compote, or spare yourself some cooking and simply use plain berries or diced fruit. The parfaits chill in the freezer so you can go out and enjoy the summer day. Just before serving, top the parfaits with your favorite granola, nuts, or toasted coconut for a cool and creamy confection made from genuine ingredients.

Serves 8

Mousse

2 cups plain whole-milk yogurt
1-1/4 cups heavy cream
1 packet unflavored gelatin
1 cup confectioners’ sugar

Apricots

3 tablespoons honey
1/4 cup sugar
1/2 vanilla bean, halved lengthwise
6 ounces dried apricots

1. Place a fine-mesh sieve over a small bowl and scoop the yogurt into the sieve. Refrigerate for 30 minutes to drain the yogurt of excess moisture. Measure out 1 cup of yogurt into a small bowl and whisk until smooth.

2. In a small saucepan, combine 1/4 cup of the cream and the gelatin and let sit for 5 minutes. Gently heat the mixture over low heat to dissolve the gelatin, about 5 minutes. Whisk the mixture into the yogurt.

3. In a separate bowl, whisk the remaining cup of cream until it holds thick peaks. Whisk in the confectioners’ sugar. Fold the whipped cream into the yogurt mixture and pour that into 8 individual champagne or martini glasses.

4. Freeze the mousses until firm (at least 2 hours or overnight). An hour before serving, transfer them to the refrigerator.

5. Meanwhile, prepare the apricots: In a heavy saucepan, combine the honey, sugar, and vanilla bean with 1 cup water and bring to a simmer. Add the apricots and simmer over medium-low heat until soft but still intact, about 8 minutes. Cool the apricots in the poaching liquid and reserve, or store in an airtight container in the refrigerator for up to 1 week.

6. To serve, spoon some of the apricots and their liquid on top of each mousse.

Try a cool and refreshing summertime beverage from the Beverly Hills Farmgirl.