This recipe, from spice expert Aliza Green, calls for one of the unusual spices she featured at a class here earlier this summer.
Australian Lemon Myrtle is described in her book, “Herbs and Spices” (Quirk Books, $15.95), as having lemon-scented leaves that resemble bay leaves, and a fragrance and flavor that combines lemon verbena, lemongrass and wild lime with a hint of eucalyptus.
If you need to make a substitute, look to that description and add a little lime zest and finely minced or ground lemon grass. Also, note that the recipe calls for European sheet gelatin, which has a more delicate texture and flavor than American gelatin. (If you don’t have sheet, or leaf gelatin, here is a conversion rate: 12 level teaspoons of gelatin per ounce, which breaks down to 1.2 teaspoons per sheet). You might also consider using sheet gelatin in ultra-delicate dishes such as panna cotta.
The Yogurt Mousse served at her class was garnished with Turkish cookies and slices of fresh mango. This recipe makes 10 cups of mousse, for a total of 12 servings.
Yogurt Mousse with Lemon Myrtle
1 1/4 cups sugar
2 teaspoons ground Australian lemon myrtle
8 sheets gelatin, softened in cold water 10 minutes, or use about 9 teaspoons powdered gelatin
1 1/2 cups heavy cream, chilled
1 1/2 cups Greek whole milk yogurt (drained)
Have ready 12 small custard cups or ramekins, about 1 cup each. Bring 1 cup water to a boil. Add sugar, lemon myrtle and drained gelatin sheets and stir until dissolved and the liquid is clear. Strain the liquid through a fine sieve. Cool to room temperature then chill until the mixture is syrupy, about 30 minutes, stirring occasionally. (If it sets, melt briefly in the microwave.)
Fold the cooled lemon myrtle mixture into the yogurt. In the bowl of a standing mixer, fitted with the whisk attachment, beat the cream until firm, then gently fold into the yogurt.
Spoon or pour into the cup, cover them and let set for at least 2 hours or overnight. (This recipe does not say to let them set in the refrigerator, but I would.) Accompany with sliced mango and/or kiwi.
Makes 10 cups total, or about 12 servings.
From Aliza Green