Archive for June, 2009
Someone suffocated the cod – Cod in parchment paper with zucchini, carrots and coconut milk with cauliflower purée
Jun 30th
Quelqu’un a étouffé le cabillaud – Cabillaud en papillotte aux courgettes, carottes et lait de coco, avec purée de pomme de terres et chou fleur
I really love fish in parchment paper, it makes a beautiful presentation, it keeps the fish moist and very flavorful. When you open up the papillotte, you can smell all the wonderful aromas of the fish infused in spices.
Papillotte is the word that we use in French cuisine that describe a method of cooking and that means to wrap what you want to cook in a foil, either aluminum or parchment. There has been some discussions a little while ago that aluminum was bad to use in cooking and could cause some health problems, so many people are using parchment paper for papillotte instead.
The smooth cauliflower purée is a great accompaniment to the cod, it balances the spicyness of the dish. I added a few potatoes to the cauliflower to give it a smoother consistency et voilà, c’est prêt! You can enjoy and healthy dish, full of flavors and very low in calories.
Ingredients for 4
For the cod
- 4 cod fillet
- 2 carrots
- 2 zucchini
- about 10 cremini mushrooms
- 1/2 yellow onion
- 2 garlic cloves
- 1 tsp curry
- 4 tbs coconut milk
- 1 tbs olive oil
For the purée
- 1 large cauliflower head
- 4 medium potatoes
- 1 tps olive oil
- 1 pinch nutmeg
- salt and pepper
Preparation
Cut cauliflower into florets. Steam cauliflower and potatoes together. When cooked, mash them, add all other ingredients. Keep warm.
Shred carrots and zucchini. Slice the mushrooms. In a pan, heat olive oil, add onion and brown them. Add garlic, stir for a few minutes. Add curry powder and stir well to get the fragrance out. Add mushrooms, cook for about 5-7 minutes, then add shredded vegetables. Cook for only 1 minute or they will become very mushy. Add salt and pepper. Remove from heat.
Divide equally the curried vegetables and place in at the bottom of the parchment paper. Add cod fillet. Sprinkle with a little curry powder, 1 tbs of coconut milk, salt and pepper. Tight the parchment paper all around the fish so that no air would get inside. Repeat the same process for the other cod fillets.
Place cod in a dish and cook in a 375F pre-heated oven for about 25 minutes.
Open the parchment and serve on a plate with some cauliflower purée.
A cozy nest – quail eggs in purple potato nest with smoked salmon, chive sauce on a bed of lemon greens
Jun 29th
Un nid bien douillet – oeufs de caille en nid de vitelotte et saumon fumé, sauce ciboulette sur verdures melangées au citron
Quail eggs…have you ever seen something cuter? They’re very popular in France to add to any appetizer but unfortunately they are not available everywhere in the US. Whole Foods and Sigona market sell them, but those are the only grocery stores where I have seen them on the shelves. Whole Foods sell ostrich eggs for about $30 each but I bet you can feed 4 or 5 people with one of those eggs.
Those adorable quail eggs found a nest in the middle of a potato, they fit perfectly in it, they’re just waiting to be savored with a bit of salmon and fromage blanc touch. I like to use fromage blanc, instead of heavy cream or sour cream, it’s a lot lighter and does not taste sour. If you cannot find fromage blanc, you could substitute it with greek yogurt either the plain one or the 2%. Fromage blanc is a dairy French specialty which has the texture of something in between greek yogurt and sour cream. Very smooth, creamy and velvety.
For the mixed greens you can use any leafy greens, such as spinach, collard greens, etc…
Ingredients for 4 as appetizers
- 4 medium size purple potatoes or any other potato
- 8 quail eggs
- 2 large slices of smoked sockeye salmon
- 1/2 lb mixed greens
- zest of one lemon
- juice of one lemon
- 1 garlic clove, crushed
- 2 tbs fromage blanc or Greek yogurt
- 1 tbs chopped chives
- 2 tbs olive oil
- 1 tsp rice vinegar
- salt and pepper
Preparation
Wash the potatoes. Pat dry and cut them in half lentghwise, the largest surface should be the one cut in half so that the quail egg would fit in each hole.
Drizzle olive oil and vinegar, add salt and pepper and broil at low heat. Cook until the potatoes are tender but browned on the outside.
In the meantime, bring water to a boil, add salt and cook greens for about 10 minutes. Drain.
Wash lemon and remove zest. Cook lemon zest in boiling water for 3 minutes. Drain and pat dry. Chop in smaller pieces.
In a mixing bowl and lemon juice (keep one tsp to add to fromage blanc), olive oil, lemon zest, garlic, salt and pepper. Mix well. Add to the cooked greens.
When potatoes are cooked, remove from the oven and break a quail egg in the middle of the hole, sprinkle with salt and pepper and place back in oven for 3 minutes. Do not overcook the eggs, the yolks need to remain liquid.
Mix fromage blanc with chives, 1 tps lemon juice, salt and pepper.
Cut salmon in strips. Place on top of eggs, and add 1/2 tsp of fromage blanc mixture.
Serve two potato halves on top of 1 tbs of greens.
Just a little plate and that's it!- Spicy chicken balls in curry coconut milk and minty green beans
Jun 23rd
Un petit plat et c’est tout! – boulettes de poulet épicées au lait de coco et curry, haricots verts à la menthe
In France we say that to stay thin, you cannot have more than one serving and we believe that if you can resist temptation, and only go for the first round, you will stay thin and healthy. On ne se sert qu’une fois (you only get served once). This dish is a part of a lose weight program and the one dish meal with one serving.
Chicken balls are part of the big meatball family, every country has its own traditional recipes of meatballs. You can make them flat, roll them in flour, in breadcrumbs, in nuts or any way you like. Instead of serving those with rice, I serve them with green beans, you can add rice on the side if you want or rice noodles, but if you are on a non-carb evening diet, green beans are a perfect as accompaniment.
Those chicken balls have somehow a exotic flavor and bright yellow color that matches the green of the beans. I think food is like clothes, they need to have a matching color and look pretty in a plate.
The green beans are dressed with a lemon-mint-garlic vinaigrette, are very refreshing and deliciously tangy.
Ingredients for 2
- 1 large chicken breast or 2 small ones
- 2 tbs cilantro, chopped
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1 onion, chopped
- 2 tomatoes, peeled and chopped
- 2 garlic cloves, crushed
- 1 tsp grated ginger
- 4 tbs light coconut milk
- 1/2 tsp coriander powder
- 1 tsp mild curry powder
- 1/2 tsp cumin powder
- juice of 1/2 lemon
- 1 tbs mint, chopped
- 1/2 lb green beans
- 2 tbs olive oil
- 1 tbs sliced almonds
Preparation
Ground the chicken breasts in a mixer. Add cilantro, cumin powder, garlic powder, salt and pepper. using the palm of your hands, make little round balls, the size of a walnut.
In a pan heat olive oil, add onions, ginger and garlic. Mix well and cook for about 3 minutes. Keep stirring so it does not stick to the pan. Add curry powder, coriander powder, cumin powder salt and pepper. Mix well all the spice mixture. Add chicken balls and cook for a few minutes. Add tomatoes, stir for 5-7 minutes, then add coconut milk. Cook until the chicken is cooked all the way through and until the sauce has reduced and has thickened.
For the green beans vinaigrette, mix 1 tbs olive oil, 1 tbs mint, 1 garlic clove chopped, lemon juice, salt and pepper.
Bring water to a boil, add salt and green beans. Do not overcook the beans. Drain beans and pour mint vinaigrette on top.
Serve with green beans topped with 4 chicken balls, sprinkled with sliced almonds and chopped cilantro.
More pesto adventures – Fake tacconi with rucola-pistachio pesto and asparagus
Jun 22nd
Ancora una storia di pesto – Tacconi finti con pesto di rucola-pistacchi e asparagi
I have been thinking about this recipe for a while that my grandmother used to make when I was a child, called tacconi. I loved those so much, because they’re always remained a little crunchy and I have always loved pasta that remains al dente, even more al dente than it should be. I would never eat overcooked pasta. My grandmother used to make a ton of those tacconi on Sunday and distribute them between my parents and I and my oncle and kids (since we all lived in the same house, different floors). That was the Sunday treat.
Tacconi are some rustic pasta from Marche region made with half fava bean flour and half regular flour. They’re cut thick and long and are served with a garlic tomato sauce.
I could not find just 100% fava bean flour, so the closest I could get is a mixture of half chick pea, half fava bean flour. Instead of white flour, I used whole wheat flour, that’s why those tacconi have a deep brownish hearty color.
Now the original tacconi have a different shape too, they look like thick spaghetti, not short like those gnocchi shape little nuggets. Actually, I somehow reproduced the shape of gnocchi sardi, called malloreddus. Obviously this dish is somehow a result of two Italian cuisines, the Sardinian and the Marchiggiana…then if you think that pesto is from Genoa, then it combines three cuisines.
As for the pesto, rucola pesto is something I really love, the bitterness of wild rucola mixed with parmesan and pistacchios make a wonderful combination. The asparagus add another green and delicate touch.
Ingredients for 4
For the pasta
- 1/2 cup fava bean flour (or mixed chick pea and fava bean flours if just fava bean not available)
- 1/2 cup whole wheat flour
- water
For the pesto
- 2 cups of wild rucola
- 3 tbs pistacchios
- 2 garlic cloves
- 4 tbs parmigiano reggiano
- 4 tbs olive oil
- salt and pepper
- 1 bunch asparagus
Preparation
Start preparing the pesto. Mix all ingredients in a mixer and mix until medium consistency, you don’t want to pesto to be too thin, but with some grainy texture, and feel the pistachios.
Cut asparagus in about 1 inch length and cook in boiling water for about 5 minutes or until cooked but still firm.
For the tacconi, mix both flours together in a bowl and add enough water to make a dough that is not sticky or soft but rather thick and dense. Remove from the bowl, and transfer to a well-floured surface, add flour if necessary. Knead the dough for about 10 minutes.
Let rest in a plastic wrap for about 30 minutes.
Cut the dough in about 2 or three pieces and roll dough into a 1/8 inch cylinder, and cut into 1/4 inch pieces. Roll each piece pressing with your thomb on a gnocchi board or a fork to give it some ridges. Repeat process with all the dough.
Bring water to a boil, add salt. Transfer the tacconi and cook for about 6-7 minutes.
Drain, transfer to a bowl, add pesto and asparagus. Mix well but carefully not to break tacconi nor asparagus.
The sprout that did not want to be shredded – Shredded brussel sprouts with carrots, leaks and mustard seeds
Jun 20th
Le chou qui ne voulait pas être émincé – Emincé de choux de Bruxelles aux poireaux, carottes et graines de moutarde
Sometimes I like to cook the “undesirables” and find ways to make them more exciting. Brussels sprouts have not been the most favorite vegetables of French people, they are strong in flavors and heavy to digest, but I like them. They’re too cute. It seems like the flavor of a regular cabbage has been condensed into a small little ball.
Who said brussel sprouts need to be eaten in their full size? You can also remove each leaf and saute them, or shred them.
Ingredients for 4
- 1 lb brussel sprouts
- 1 leek, chopped
- 1 carrot, chopped
- 1/2 onion
- 1 tbs mustard seeds
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp rice vinegar
- 1 tbs olive oil
- salt and pepper
Preparation
First cut the sprouts in half and start shredding them. Slice leeks crosswise as well as the carrots. Heat wok and add mustard seeds, when they start to pop, remove from heat, add olive oil, and onions. Brown the onions, then add the turmeric and cumin powder. Add shredded vegetables, rice vinegar, salt and pepper. Cook until tender but still firm. Sprinkle with cilantro.
Like a little boat – Stuffed zucchini with millet, spinach, parmesan and herbs
Jun 17th
Comme un petit bateau – Courgettes farcies au millet, épinards, parmesan et herbes
I don’t know why I am not a fan of stuffed vegetables, it is something I quite never had a great pleasure eating and I really cannot understand why. Maybe because they remind me of my childhood: the stuffed vegetables my aunt was preparing in Italy, they were so greasy and floating on oil, that I could not eat them…and of course, I had absolutely no other option than eat them, because she would not let me go. I would elbow my mom so she could take them discreetly in her plate, but of course, that was not an option either since zia Flora was scrutinizing us. Now, zia Flora has no internet and does not speak English, so she will never know I hate her stuffed eggplants!
In France we have an expression that says “marche ou crève” meaning “walk or die”, in Italy it would be more like “mange ou crève” which means “eat or die”!!
Anytime I make stuffed vegetables, I just cannot avoid thinking about those beautiful purple eggplant soaked in oil. Not sure why some of the older generation of people think that if there is little fat, there is no taste, that somehow fat and taste are related. Where does this come from? Obviously you need fat, I don’t like anything “fat-free”, and never buy those fat-free products but you just cannot use half liter of oil anytime you make a meal.
Those zucchini are different, they are fulfilling but light and certainly not greasy. I used little millet and actually I was quite happy about the result, so I figured I would post it, for those of you who want an idea for stuffing veggies.
I know millet is mainly a bird seed but I somehow like its taste and nutritious values, since they are filled with proteins.
Ingredients for 6
- 3 medium size zucchini
- 1/3 cup millet
- 1 tomato, seedless, peeled and diced
- 1 tbs parsley, chopped
- 1 tbs basil, chopped
- 2 tbs parmigiano reggiano, grated
- 1/2 cup cooked spinach
- 2 garlic cloves
- 1 shallot
Preparation
First start cooking millet. You can either use a rice cooker, or steam millet in twice its quantity of water until it’s soft and the seed has popped out.
Cut the zucchini lenghtwise, scoop the flesh with a teaspoon, cut in small pieces. Heat olive oil in a pan, add shallots, and cook until soft, then add garlic and cook for another minute or less. Add the diced zucchini flesh and cook until soft.
In a container, mix zucchini, shallot mixture, add tomatoes and the rest of the ingredients and the cooked millet. Mix well and stuff the zucchini with the mixture.
Cover with aluminum foil and cook in a 375F oven for about 20 minutes, then remove foil and cook for additional 10 minutes to brown the top.
C'est si bon… – Asparagus flan, sesame-thyme chicken and herb coulis
Jun 16th
C’est si bon… – Flan d’asperges, poulet pané au sésame et thym, coulis d’herbes
I haven’t posted anything lately…I was tired and sick for about a week, let’s not pretend the San Francisco summer weather has nothing to do with it. It’s been muggy, foggy and obviously very gloomy, and that really does not help with the low energy level. But that’s enough, I will not let anything come in between me and my cooking experiments, and let’s not dwell on the weather…but still when I think that in the South Bay, starting from the San Francisco airport, they get the sun and a real summer, it makes you wonder that maybe life in the suburb is not that bad.
So for those gloomy San Francisco days, you need something fresh, flavorful and exciting to keep your spirit up.
Since I bought silicon molds last time I went to France, I fell in love with them. They’re wonderful in all their aspects. Whatever you make in them cooks very quickly, they’re so easy to use and even go in the dishwasher and they don’t take much space. So if you don’t yet have silicon molds, go and buy some. You’ll love them and become addicted to cooking with them.
Lately I have been in the mood for green vegetables, probably to color my days, and I realized that if it’s not green, it will not be eaten. It needs to be green, delicious and healthy.
I never made asparagus flan before, I did not add too many spices, I wanted them to keep their natural and delicate flavor. I think asparagus have this very special and refined taste that it’s a pity to kill it with spices. The flan is enhanced with a fragrant herb coulis.
You can serve those flans with chicken but with white fish also, they go perfectly well with any fish or white meat.
Ingredients for 6
For the asparagus flans
- 1 bunch asparagus
- 2 eggs
- 3 tbs heavy cream
- salt and pepper
For the chicken
- 4 chicken breasts, cut in large cubes
- 1 cup plain bread crumbs
- 2 tbs sesame seeds
- 2 tbs fresh thyme, chopped
- 1 tsp garlic powder
- 1/3 cup flour
- 2 eggs, beaten
- salt and pepper
For the herb coulis
- 1/2 bunch flat parsley
- 1/2 bunch cilantro
- 1 tsp lemon juice
- 1 tbs olive oil
- 1 bouillon cube
For the side dishes
- 4 asparagus
- 4 tomatoes, peeled, seedless and diced
- Rock salt
Preparation
For the flans
Wash asparagus, set 4 whole asparagus aside to use later. Cut the tips of the other asparagus and cook in boiling water for 3 minutes. Remove and place in a bowl with cold water to keep their green color. In the same water, cook the rest of the asparagus, cut in pieces. Cook for about 5-10 minutes until soft. Mix in a blender to produce a purée. Add cream and eggs, salt and pepper. Mix well. Add tips of asparagus at the end, and mix carefully not to break them.
Place the mixture in silicon molds and cook in the oven for about 25 minutes at 375F. If you don’t have silicon molds use other ceramic molds but they need to be buttered or the flan will stick at the bottom.
Slice the 4 asparagus left aside with a potato peeler, making thin slices of asparagus. Cook in boiling water for one minute and place in a bowl of cold water to keep the green color. Pat dry before serving on the plate.
For the chicken
Cut chicken in squares about 2 x2 inches. Add salt and pepper on all sides. Dip in flour, then in egg, then in the mixture made of breadcrumbs, thyme, sesame seeds, garlic powder, salt and pepper.
Cook in the oven on broiler mode, do not place chicken too close to broiler or it will burn, place mid oven.
For the herb coulis
In a small pot dilute bouillon cube with 1/3 cup water, bring to a boil. In a blender, mix herbs, olive oil and some of the broth you made with bouillon cube. Blend for a while to get a nice green mixture. Add lemon juice and adjust with salt and pepper if needed. The bouillon cube has salt in it, so you might want to check to taste if it needs additional salt.
Serve with a flan, add some sliced asparagus on the side, two pieces of chicken, add one tbs of tomatoes topped with rock salt, and drizzle with herb coulis.
Lentil and Shrimp simple story – Split pea soup, lentils with shrimps and pistachio cilantro pesto
Jun 8th
Une histoire toute simple de lentilles et de crevettes – Soupe de lentilles et pois cassés au crevettes et pesto de pistaches, coriandre et persil
It’s a nice and cute story of lentils and shrimps, but then many other ingredients got involved…and we have a nice and complex soup filled with vitamins and flavors. Not that it is necessarily soup season but I think that you have to eat whatever you feel like despite the season, ice cream in winter and soup in summer is perfectly fine.
It’s a light soup, brothy enhanced with pistachio pesto. I did not add parmesan to the pesto, I think its strong flavor can alter the shrimp flavor, most of the time I don’t really like to mix cheese and fish.
You don’t have to soak the lentils, they cook relatively quickly comparing to the other dry beans. Lentils are filled with iron, protein and fibers so don’t hesitate add them into your diet. I like to use French green lentils (lentilles du Puy), they tend to keep their shape and don’t get as mushy as the brown ones, besides they tend to have more flavor. In France, lentilles du Puy is the first vegetable that has AOC (appellation d’origine controllée) thanks to its specific nutritious values. You can check out the national site for Lentilles du Puy.
Ingredients for 4
For the soup
- 24 medium size uncooked shrimps, deveined
- 3/4 cups French green lentils (duPuy)
- 3/4 cups split peas
- 1 leek, chopped
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 celeri sticks, chopped
- 1/2 head of radicchio, chopped
- 1 bay leaf
- 2 cloves
- olive oil
- 4 cups vegetable broth
- salt and pepper
For the pistachio pesto
- 1/2 cup parsley
- 1/2 cup cilantro
- 2 tbs unsalted pistachios
- 1/2 tsp paprika
- 1 garlic clove
- 2 tbs olive oil
- salt and pepper
Preparation
Heat olive oil in a large pot, add onions and brown them. Add the rest of the chopped vegetables. Stir all vegetables, and let cook for about 10 minutes to blend all flavors. Add split peas and lentils, cloves and bay leaf, mix well and cover with broth. Add salt and pepper. Cover and cook at medium heat for about 30 minutes or until the lentils and peas are cooked.
For the pesto, mix all ingredients in a blender, and blend to a medium consistency.
Saute shrimps in 1 tsp olive oil, add salt and pepper.
Serve soup with shrimps in the middle and a tbs of pesto on top of the shrimps.
Shrimps in a green blanket – Spinach Farrotto with garlic oyster mushrooms, leek-wrapped shrimps and basil jus
Jun 4th
Crevettes en couverture verte – Epeautre vert facon risotto aux gambas enrobés de poireaux, pleurottes et jus de basilic
Gamberi in coperta verde – “Farrotto” verde, con gamberi ai porri, funghi e sugo di basilico
I always remember “Riso verde” green risotto I used to eat in Italy anytime I went there to spend the summer. It’s basically risotto with spinach, parmesan and panna (panna is the Italian cream but unavailable in the US) – spinach are so thinnly blended that the rice has a beautiful green color.
I wanted to make something similar with farro but less heavy, so I didn’t add any cream. The basil jus (what is jus in English anyway? juice?) enhances the whole dish without adding too many flavors. The leek wrapping the shrimps gives a perfect touch and wholesome little dinner meal.
Farrotto is farro that has been prepared and cooked like risotto, can be orzotto, or whatever grain you want to use. I think barley would work as well.
I love this dish, and will certainly make it more often. What I love the most is its delicate and wonderful flavors blending all together, its lightness and hearty beautiful green colors. I love everything about it.
Ingredients for 4
- 2 cups farro (spelt)
- 1 large shallot, chopped
- 1/2 lb spinach (fresh or frozen)
- 1/2 cup whit wine
- 1/2 cup vegetable broth
- 1 lbs oyster mushrooms
- 2 garlic cloves
- 10 large uncooked shrimps
- 2 large leeks
- 1 bunch basil
- 3 tbs parmiggiano reggiano, freshly grated
- 1 tsp lemon juice
- olive oil
- salt and pepper
Preparation
Start making the farro risotto (I call it farrotto). Heat olive oil in a pot, brown shallots, add farro, stir and coat farro with oil. Add a little wine and a little broth and cook always stirring to not let it stick to the bottom of the pot. Add salt and pepper.
Cook spinach in boiling water for about 5 minutes. Drain and squeeze excess water. Chop very finely to make it into a purée.
When the farro is cooked, add spinach, stir well, and add parmesan cheese.
Saute oyster mushrooms in olive oil, add salt and pepper, let water evaporate. Add crushed garlic at the end. Stir for another 5 minutes to make garlic flavor come out.
For the basil jus, bring 1/2 cup of broth to a boil, add basil and cook for 30 seconds, remove from the pot and pat dry. In a blender, mix basil with broth to make it into a very fine mixture. Remove from blender into a bowl, add 1 tbs olive oil, 1 tsp lemon juice, salt and pepper if needed.
For the shrimps, cut the top hard part of the leeks. Separate carefully each leave from one another and cut in half, you should get about a piece that is 1 1/2 inch wide and 4 or 5 inches long. Bring water to a boil and cook leeks in water for about 1 minute. Drain and pat dry. Add salt and pepper to shrimps and wrap them in each piece of leek.
Saute shrimps in olive oil at medium heat until they’re cooked, brown the outside.
Set the plate. First place a nice quantity of farrotto in the middle of the plate making a timballe (a round little cone) . Add some mushrooms around the farro. Place two shrimps on top and place 2 at the bottom. Sprinkle shrimps and mushrooms with basil jus.
A little snow and sun in a glass – Yogurt mousse with mango vanilla compote
Jun 4th
Un peu de neige et de soleil dans un verre – Mousse de yaourt à la compote de mangue et vanille
Did it ever happen to you to really want a dessert but just something light, refreshing and fruity? no chocolate, no cake, no cream, just a light dessert? Well today that’s what I really wanted. I had two beautiful mangos that I would have preferred to eat fresh, sliced and not cook it, but I needed a nice fleshy and sweet fruit for my mousse, so I killed those two mangos with a lot of regrets. They were so sweet that I did not add any sugar.
I love fruit based dessert and this one is a winner. If you are trying to watch your weight, but still have a little craving for something sweet, this is perfect for you. It has very low calories, I used the non fat Greek yogurt “Page”, you could use the 2% fat also.
Ingredients for 4 verrines (glass cups)
- 1/2 lb Greek-style yogurt (non fat or regular)
- 2 tbs powder sugar
- 2 egg whites
- 2 tbs almond milk
- 2 gelatin sheet
- 2 ripe mangos
- 1 tsp lemon juice
- 1 vanilla bean
Preparation
Mix yogurt with sugar, beat well. Heat almond milk and soak gelatin sheet in it and add to the yogurt. Mix well. Beat egg whites and add to the yogurt mixture. Place in the refrigerator
Peel the mango and cook at low heat. Cut vanilla bean and scrape beans, add to the mango, add lemon juice. Cook until the mango are cooked and make a jam-like mixture. Let it cool, then add on top of the yogurt mousse. Place in refrigerator overnight or at least for 6 hours to enable the mousse to thicken.
