The arrival of peaches signal the end of summer. I’m using these gorgeous, plump balls of sunshine to make a sweet compote for a luscious mousse made from Greek Yogurt.Jump to Recipe
Every August, the church around the corner from our house has a Peach Festival and they truck in an enormous amount of fresh peaches from BC. We always buy a bag, and eat our way through it in a few short days.
This year, it took us a little longer to eat our way through the bag. We gave a few away, and what was left, was used to make a sweet and delicious compote for one of my favourite desserts. Yogurt Mousse.
Traditionally, a mousse is made with whipping cream and eggs which have to be tempered together (careful not to make scrambled eggs!). This recipe is much simpler! As the name suggests, this mousse is lightened up with Greek yogurt, requires no eggs or finicky tempering of ingredients, and is still light, luscious and decadent.
I suggest you use a full-fat Greek yogurt for this recipe. It will still work with regular plain yogurt, or even low-fat Greek yogurt, it just may not be as thick as the full-fat yogurt will produce. If using something other than full-fat, the straining process will be even more crucial, and you may want to let it strain overnight instead of just for 4 hours. You will be surprised by how much liquid is strained out!
This is a great make-ahead dessert for any time of year. Plums and nectarines also work great in place of peaches and I imagine just about any fruit would work, too.
Yogurt Mousse with Sweet Summer Peaches
- 1 1/2 cups plain Greek yogurt
- 1/2 cup milk
- 1 tbsp unflavoured gelatin
- 1 1- inch strip of lemon rind
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 cup whipping cream
- 1 lb fresh peaches about 2 large
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 tsp lemon juice
- Line a colander or mesh sieve with a coffee filter, or cheesecloth, and place in a bowl. Add the yogurt to the colander/sieve and allow to drain for at least 4 hours, or ideally, overnight. Discard the drained liquid.
- In a small saucepan, add milk, and sprinkle with gelatin. Allow to sit and soften for 5 minutes.
- Add the strip of lemon rind, sugar and vanilla to the saucepan with the milk and gelatin. Heat over medium-low, and cook just until the sugar and gelatine have dissolved. Set aside to cool to room temperature. Remove the lemon rind.
- Once cooled, add the strained yogurt, and stir to combine. Press the mixture through a mesh sieve. This will catch any lumps of gelatin, and create a smooth mousse.
- In a separate bowl, whip the cream to stiff peaks. Then, gently fold it into the yogurt mixture.
- Spoon into parfait cups and chill for at least 4 hours.
- Chop the peaches into large chunks.
- Add peaches, water, sugar, vanilla and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until the peaches have softened and sauce has thickened slightly, about 10 minutes. Remove from the heat and allow to cool.
- To Serve
- Top each parfait cup of chilled mousse with the cooled peaches. Add a dollop of whipped cream and slices of fresh peaches, if desired.
Adapted from Canadian Living