Botanica’s Sheep’s Milk Yogurt Mousse with Strawberry White Wine Compote
- Yogurt Mousse:
- 2 cups plain yogurt
- 2 egg whites
- 3 tablespoons honey
- Zest from 2 oranges
- Seeds from 1 vanilla bean
- Strawberry White Wine Compote:
- 2 cups strawberries, hulled and halved
- 1 vanilla bean
- Juice and zest of 2 oranges
- Juice and zest of 1 lemon
- ½ cup white wine
- 2 cardamom pods (or 1 teaspoon ground cardamom)
- 1 star anise pod (or ½ teaspoon ground star anise)
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- ¼ cup maple syrup (more if your berries aren’t naturally sweet)
- Pinch sea salt
To make the compote: Preheat your oven to 350°F. Add all of the ingredients to a roasting dish and stir well. Have a taste: It should taste sweet and gently spiced (if you’re using ground spices). Keep in mind the roasting process will bring out the spice and sweetness; we think it’s best to add any extra seasoning after the roasting process. Stir after 15 minutes, then check again at 30 minutes. The strawberries should still hold their shape but will have released their juices and become plump and quite soft. Give them a few more minutes if need be – this recipe is hard to mess up. When the berries already, remove them from the oven to cool a bit, then strain the liquid from the berries – and save it! You’ll use it as a garnish, and can use the extra on anything from ice cream to cheese.
To make the mousse: In a large bowl, mix the yogurt, orange zest and seeds from the vanilla pod. Put the honey into a small saucepan set over medium-low heat and wait for it to simmer.
Meanwhile, in a medium bowl with a handheld or standing mixer, beat the egg whites until they’re light and fluffy. When the honey is simmering, remove it from the heat and slowly stream it into the egg whites as you continue to beat until you reach a meringue-like consistency. The whites should be glossy and form stiff peaks.
Stir a spoonful of the meringue through the yogurt to loosen it a bit. Then gently fold the rest of the meringue into the yogurt in a few batches (we use a silicone spatula), making sure everything is
incorporated, being very careful not to deflate it. The mousse should be light, fluffy and hold together well. Cover it with foil or cling film and chill in the fridge for at least an hour (preferably more if you want it nice and cold).
To serve, spoon a couple tablespoons of compote into the bottom of a clear glass. Top that with a thick dollop of mousse, then layer another compote spoonful and more mousse. Drizzle a bit of strawberry syrup on top, and add something crispy if you have it on hand (we make sesame-maple crisps and dehydrated citrus and strawberries at the restaurant and top it with those). Bon appetit!