I made these yogurt pots last Sunday because I needed a little comfort food. Funny how certain foods can make you feel good, and alternatively, there are some that can make you feel very, very bad. Unfortunately, the latter is what I experienced last Saturday. I suspect my lunch had some kind of strange preservative, or maybe MSG in it, because not long afterward I started seeing flashing lights. The dreaded migraine headache. I get about two a year and they always scare the heck out of me.
I’m all better now, but the ordeal left me wanting foods with few and simple ingredients. This dessert is just that. Very simple. It reminds me of a fruit-on-the-bottom yogurt, only a little more dessert-like. I really had the urge to bake something as well, and the lightness of the meringues just felt right at the time.
You’ll need about 1 cup of fruit puree for this recipe. I used two medium mangoes and that gave me a little more than a cup. If you don’t like mango, then you can substitute your favorite fruit to puree. I filled these 4 oz. glasses up about 1/3 of the way. Before adding the yogurt layer, I like to put the puree in the freezer for a bit. This makes the line between the two layers nice and crisp.
I used 2 cups of Greek vanilla yogurt for the top layer. You can swap out 1 cup of yogurt for 1 cup ricotta cheese for a heavier texture and an almost cheese-cake like flavor (I like part-skim ricotta for this). Plain gelatin is added to the yogurt (or mixture of yogurt and ricotta) for a firm texture.
Top with some beautiful fresh berries, and you’ve got a treat for the eyes as well as tastebuds!
For the meringues, the egg whites should be room temperature, but you can cheat like I did and microwave them for 10 seconds. The “kiss” shape was made with a large closed star piping tip (No. 30 Wilton, I believe). I added a sprinkling of pale yellow sanding sugar to the meringues before they were baked.
Mango and Yogurt Gelees [click for printable version]
Yield: 6 – 1/2 cup servings
2 medium ripe mangoes
1 tsp. lemon juice
2 tbsp. sugar (optional)
Peel mangoes and cut the flesh into large pieces. Pour lemon juice over pieces and puree in a food processor or blender. Taste; if mixture is too tart add sugar if desired. Pour puree evenly into the bottom of 6 – 4oz. glasses. Place in freezer.
2 cups vanilla Greek yogurt
1/4 cup extra fine granulated sugar
1 1/2 tsp. gelatin
2 tbsp. water
Pour the water into a small bowl. Sprinkle the gelatin over water to bloom; set aside. Combine the yogurt and sugar in saucepan, stir to combine. Gently heat yogurt mixture until it thins somewhat. Remove from stove-top. Microwave the gelatin for 10 seconds (it will turn to liquid) and combine with yogurt mixture. Your cream mixture should not be very hot, if it is then let it cool slightly. Remove glasses from freezer and layer yogurt mixture on top of mango puree. Refrigerate for 2 hours before serving.
Meringue Kisses [click for printable version]
Yield: 24 kisses
2 egg whites, room temperature
1/4 tsp. cream of tartar
1/2 cup extra fine granulated sugar
Colorful sanding sugar for sprinkling (optional)
Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper and set aside.
Beat egg whites on medium speed with an electric mixer until frothy. Add cream of tartar. Beat on high speed adding sugar one tablespoon at a time until stiff peaks form. Transfer to pastry bag fitted with a large closed star tip. Pipe kisses onto parchment lined baking sheets. Sprinkle with colorful sanding sugar. Bake for 45 minutes, rotate baking sheets, then bake for an additional 45 minutes (90 minutes total). Allow kisses to cool before removing from baking pan. Store in an airtight container.