Greece @ Summer Fancy Food 2017
25/06/2017 -

Summer Fancy Food Show
Javits Center, New York City

Hall 3B, Stand No. 2008

Greek Yogurt and Honey Mousse


400 gr. (about 2 cups) Greek strained yogurt

200 ml Greek thyme honey

200 ml heavy cream

3 large egg whites

1 vanilla pod, cut lengthwise in half

10 gr. (1/3 ounce) gelatin, in sheet form


Place the cream, honey, and split vanilla bean into a small saucepan
and heat over low-medium heat until the honey dissolves.
Remove before the mixture boils.

As the cream is heating, soften the gelatin in a little cold water
(enough to cover it).

Add the softened gelatin to the cream mixture, mix, and set aside
to cool lightly. When the mixture is tepid, add the yogurt.

Beat the egg whites to a stiff meringue. Fold into the cream and
yogurt mixture. Transfer to a large serving bowl, or to individual bowls, cover with plastic wrap, and refrigerate for several hours to set.
Serve with fresh fruit and, if possible, a wedge of honeycomb.



For 6-8 servings