Happy Fourth of July 2011!
Enjoy a light and airy mousse made with labneh, either store-bought or homemade; with a medley of berries and a surprise shortbread cookie resting at the bottom of the glass on top of the raspberry sauce.
INGREDIENTS: 4 servings
- 6 ounces of labneh (about 1 cup or 170 g.) Click here for a labneh recipe.
- 1/3 cup of powdered sugar
- 1/2 teaspoon of vanilla extract, 1 teaspoon of orange blossom water
- 2 large eggs, separated
- Raspberry sauce: 1 cup of fresh or frozen raspberries, 2 tablespoons of dark cherry jam, 1 tablespoon of sugar (or more, to taste), 1 teaspoon of lemon juice
- 4 shortbread cookies
- 1 cup of fresh assorted berries
- Separate the eggs; beat the whites until stiff and still glossy. Transfer the whites to a bowl. Place the yolks and 1/3 cup of powdered sugar in the mixer bowl and beat until light colored and very stiff; add the vanilla and orange flavoring. Beat some more a few seconds till thick again and then add the labneh; beat until combined and transfer the mixture to the bowl with the meringue. Using a whisk or a spatula, fold the meringue in an up and down motion (so as not to deflate it) until the mousse is well mixed. Cover with plastic and keep refrigerated till serving time.
- Place the berries, cherry jam, sugar and lemon juice in a blender and mix till pureed; you can strain the purée if you like. Set aside.
- To assemble the mousse: pour a few tablespoons of raspberry sauce into a cup, place a cookie on top, add a few dollops of mousse and finally decorate with an assortment of fresh berries. Serve.