Delicious Heavy Cream-free Orange Yogurt Mousse Recipes

Heavy Cream-free Orange Yogurt Mousse. Great recipe for Heavy Cream-free Orange Yogurt Mousse. I don't really like mousse with too much heavy cream so I wanted to come up with a refreshing mousse with what I had in my refrigerator. You don't need to drain the yogurt.

You don't need to drain the yogurt. It's okay even with the whey. When juicing the oranges, you don't need to strain it! You can have Heavy Cream-free Orange Yogurt Mousse using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Heavy Cream-free Orange Yogurt Mousse

1. Prepare of Mousse.
2. You need 100 ml of Orange juice.
3. You need 100 grams of Plain yogurt.
4. It's 50 ml of Milk.
5. You need 2 tbsp of Granulated sugar.
6. Prepare 2 1/2 grams of Gelatin powder.
7. It's 1 tbsp of Water.
8. You need of Jelly Topping.
9. It's 1 of what's left after squeezing out the juice Orange.
10. It's 50 ml of White wine.
11. It's 1 tbsp of Granulated sugar.
12. Prepare 2 1/2 grams of Gelatin powder.
13. It's 2 tbsp of Water.
14. Prepare of to taste.
15. You need 1 of Mint leaves.

BUT, if you mix instant pudding with heavy cream instead of milk, you won't believe the awesomeness it creates! It's like a mix between a rich fudge and a mousse. I had been thinking about making heavy cream yogurt using the Instant Pot for quite a while now. If you cultured it at room temperature, that would be creme fraiche.

Heavy Cream-free Orange Yogurt Mousse instructions

1. Juice the oranges in a juicer. You will use 100 ml of the juice for the mousse and the remaining flesh for the jelly..
2. Soak the two portions of gelatin in water in separate dishes. One should be 2.5 g gelatin + 1 tablespoon water, the other 2.5 g gelatin + 2 tablespoons water..
3. Make the mousse: Mix together the milk and yogurt. Put the orange juice and sugar into a small pot and bring to a light boil. Add the soaked gelatin..
4. Once the gelatin has dissolved, turn off the heat and let cool. Add the milk and yogurt and use a whisk to mix together. Mix until it reaches a mousse-like consistency..
5. Transfer Step 4 mousse into dishes, filling them about 70% each. Transfer to the refrigerator to chill..
6. Make the jelly topping: Combine the white wine and granulated sugar in a small pot and cook off the alcohol. Add the oranges and gelatin and dissolve..
7. Pour into a flat tray or container and let cool. Transfer to a refrigerator and thoroughly chill. Once chilled, use a fork to crush it up..
8. Top the mousse with the jelly from Step 7. Garnish with mint and enjoy..
9. The soft mousse and the rich orange jelly is refreshing and delicious..

Creme fraiche is typically made with heavy cream and a small amount of buttermilk to inoculate the cream with the live bacteria to feed on and thicken the cream, it is then placed at room temperature until a desired consistency/flavor is achieved. Take the case of the simple Mousse au chocolat, its available at virtually all bakeries around the world. Its chocolaty , airy and creamy but not creamy in the way dairy cream is supposed to be and that is exactly where I find my disappointment.. Made this as frosting for a single layer chocolate cake. Used Organic Valley grass-fed butter and Enjoy Life semi-sweet mini chips which contain only cane sugar, unsweetened chocolate and cocoa butter.