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FareShare Gazette -- May 2010 Recipes

A home-style FareShare Gazette -- May 2010 Recipes made with Whole Milk, Sugar, Very Cold Heavy Cream, Water, and Fresh Lemon Juice To. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 3/4 cup
• 1/2 cup
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

   Meanwhile, scrape the seeds from vanilla bean into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar and zest; bring to a simmer over moderate heat, stirring until sugar is dissolved.

2. 2

   Stir in gelatin mixture until dissolved.

3. 3

   Pour mixture through a fine-mesh sieve into a metal bowl; discard solids.

4. 4

   Set bowl in a larger bowl of ice and cold water and cool, stirring frequently, for about 10 minutes.

5. 5

   Gradually add milk mixture to yogurt in a medium bowl, whisking.

6. 6

   Beat cream in a medium bowl with electric mixer at high speed until it just holds soft peaks.

7. 7

   Fold into yogurt mixture gently but thoroughly.

8. 8

   Cover and refrigerate, folding it twice again in first 20 minutes.

9. 9

   Scrape seeds from vanilla bean into a 2-quart heavy saucepan, then add pod, sugar, water, apricots and 1 teaspoon lemon juice.

10. 10

    Cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes.

11. 11

    Cool to room temperature.

12. 12

    Add more lemon juice to taste to sauce and discard vanilla pod. Spoon sauce into bowls and top with mousse.

13. 13

    Drain it in a paper-towel-line sieve set over a bowl, refrigerated, for 8 hours; pour off the liquid occasionally.

14. 14

    S(Formatted by Chupa Babi): "Feb 2010"

15. 15

    Start to Finish Time: "2:15"

16. 16

    T(Chill Time): "2:00"