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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Rosemary Infused Yogurt Mousse With Fresh Berries   
    Categories: Indian, Mousse   
         Yield: 4 Servings   
       
   MMMMM-----------------------YOGURT MOUSSE----------------------------   
         1 ts Unflavored gelatin   
         3 tb Water   
     1 1/2 c  Plain yogurt   
       1/2 c  Heavy cream; cold   
       1/3 c  Granulated white sugar;   
              - or to taste   
     1 1/2 tb Rosemary;   
              - adjust to preference   
       1/8 ts Salt; or less   
      
   MMMMM--------------------------TOPPING-------------------------------   
       1/2 c  Blackberries;   
              - fresh or frozen   
       1/2 c  Raspberries; fresh or frozen   
         1 tb Fresh lemon juice; avoid if   
              - your berries are very tart   
              Sugar; to taste   
       
     In a small bowl, thoroughly mix yogurt with minced rosemary & salt.   
        
     Tie the yogurt in a clean muslin/cheesecloth.Set the tied cloth on a   
     sieve with a bowl placed below it and let the yogurt sit refrigerated   
     for 4 hours.   
        
     In a small bowl, sprinkle the gelatin over the water and set aside to   
     bloom.   
        
     In a large bowl, tip in the thickened yogurt and whisk it for 3 to 5   
     minutes to fluff it up. Set aside.   
        
     In another bowl, with a hand beater or electric mixer start whipping   
     up the cream. While whisking, add sugar in parts to the cream until   
     you get stiff peaks. Set aside.   
        
     Heat the bloomed gelatin in the microwave for 10 seconds. If you do   
     not have microwave, you can use a double boiler to melt the gelatin.   
        
     Immediately, pour the melted gelatin over the yogurt and whisk   
     thoroughly to mix.   
        
     Very gently, fold in the whipped cream with the yogurt until   
     everything has combined well. The mix will be thick and fluffy.   
        
     Spoon the yogurt mix in bowls or glasses and place in the   
     refrigerator for 3 to 4 hours to set.   
        
     Topping:   
        
     In separate bowls, add berries with lemon juice and sugar. Mush them   
     with a spoon or masher to desired consistency. Top the set mousse   
     with this berry mash and serve chilled.   
        
     Notes:   
        
     You can increase the quantity of heavy cream and reduce equivalent   
     quantity of yogurt from ingredient list depending on how rich you   
     want your mousse.   
        
     If using greek yogurt, since it is already quite thick & sour, reduce   
     the straining time in the refrigerator by half.   
        
     Use your mortar & pestle to mince rosemary leaves- add few drops of   
     water if needed as you mince. You can chop them really fine too.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
   MMMMM   
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