Friday, 1 October 2010

Saffron honey yoghurt mousse

I've recently been sent some TOTAL Greek-style yoghurt to try. And when I say some I mean there may actually be a global yoghurt shortage now, because it is all in my freezer! They sent their full-fat, 2%, fat-free and 2% with honey yoghurts to sample, so don't be surprised if yoghurt crops up quite a bit over the next few months. It's a good thing yoghurt freezes well.

To go with my Cooking the Books curry dinner, I decided to make an Indian-influenced yoghurt dessert. As it happens, we were far too full for dessert, so we ate it the next day.

I decided to use the TOTAL honey yoghurt for my dessert. I was adding some cream to it, so having a lower fat content was a good thing! And when I tasted it, the honey was very strong and sweet, so I knew it would provide a good flavour and do away with the need for additional sweetener. It is actually a bit too sweet for me on its own, but in this mousse it is perfect.

Saffron Honey Yoghurt Mousse (serves 2)

1tsp gelatin
2tbs hot water
pinch saffron threads
1 tub TOTAL 2% yoghurt with honey
100ml double cream
1/2 tsp vanilla bean paste

Sprinkle the saffron threads over the hot water in a small cup and leave to steep for 5 minutes. Sprinkle the gelatine over the (now warm) water and leave to sponge for a few minutes. Warm half the cream in a small saucepan and add the saffron/gelatin mix, stirring until the gelatin has dissolved and the cream is streaked with gold. Remove from the heat.

Whip the other half of the cream with the vanilla bean paste until it forms soft peaks. Fold in the yoghurt and honey, then fold in the saffron cream. Pile into 2 glasses and chill for a couple of hours until set.

15 comments:

Suelle said...

This looks delicious. I guess it was a single portion-sized tub of yogurt as you were only making two portions?

kat said...

Oh, what a perfect dessert for an Indian meal. You know I never knew yogurt froze well.

Foodycat said...

Suelle - yes, the honey yoghurt is 125ml I think!

Kat - You need to give it a good stir when it thaws, but it freezes very well!

Jude said...

My favourite yogurt! Although the Muller Greek corners have been going down well here. This looks really good, I may have to try it.

Simona said...

I have never tried to freeze yogurt either. I like the combination of saffron and honey.

Sam said...

Greek yoghurt and honey is one of my favourite combinations, the only problem is I can't stop eating it!

I've never thought to use saffron in a dessert before but I can see how it would be really delicious in this, actually I bet it would make a great cheesecake too.

Foodycat said...

Jude - if you like not-too-sweet desserts, you would like this.

Simona - it's lovely isn't it? The slight bitterness of the saffron cuts through the honey.

Sam - oh yes! I will have to think about the cheesecake!

Laurie said...

I love not-too-sweet desserts and the saffron was a fabulous idea.

Bellydancing!!! Way cool.

The Cat's Mother said...

Lovely dessert and I'm a huge fan of yoghurt.

As a novice pavlova maker I have made "my pavlova" topped with a fruit flavoured Greek yoghurt rather than cream. Works well!

Wanda said...

I didn't know yogurt could be frozen either. Good to know! Your dessert looks so fresh and delicious!

mscrankypants said...

Not-too-sweet is just my thing and I'd have never thought to add saffron to the yoghurt -- I can't wait to try this with breakfast next weekend.

sharonfruit said...

Yum - I love the combination of greek yoghurt and honey. This looks so quick and easy to make that I have to give it a go soon!

Foodycat said...

Laurie - thanks!

Mother - I like yoghurt on pavs, cuts through the sweetness a bit.

Wanda - glad to be able to tell people something new!

Cranky - agar is a bit funny with dairy desserts, you may need to increase the amount of water you soak it in, and simmer it for a while.

Choclette said...

I didn't think of freezing the yogurt it as wasn't sure how it would come out when unfrozen????

Foodycat said...

Sharon - it is easy and pretty darn impressive.

Choclette - goes a bit crystalline looking, but thaws well.

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