Whoever invented canned peaches, was a genius. Unlike pineapple or litchi, I never see them as poorer – and sickly sweet – cousins of fresh ones, but almost like different fruits, which, apart from being delicious, are easy to stock and to use. They add a beautiful sunny touch to all the cold season desserts and proved perfect with this new spring variation of my simple Greek yogurt mousse. When summer comes, fresh peaches will be a marvellous replacement, obviously.
To some of you this basic mousse recipe might seem familiar. Indeed, I have already posted several different versions of it (see below), but all under the name “unbaked cheesecake”. Now you might wonder how it became a Greek yogurt mousse. First of all, even though this popular Polish dessert is prepared as a whole cake (usually with crusty bottom and jelly on top, but I have never liked either, so I skip both) and cut before serving, I have always opted for individual portions. Secondly and finally, the substitution of its main ingredient (smooth fresh curd cheese/”quark”/fromage frais), difficult to find in some countries, with the ubiquitous Greek yogurt is a perfect solution and technically makes it a… Greek yogurt mousse.
This mousse (or rather its different versions) is one of the most frequent sweet treats I indulge in. It is easy, quick to prepare, versatile and totally guilt-free; moreover, individual portions keep well for several days in the fridge. I come up with new modification ideas every year, so you will probably see some new creations soon. Until now I have prepared the following versions:
TIPS: As I have mentioned both the natural fresh cheese I usually use here and Greek yogurt are perfect.
The amount of gelatin depends sometimes on the brand. Leaves are sometimes bigger, sometimes smaller, powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, the aim is to use here the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid.
If you have a choice of different forms of gelatin, but have never worked with it, I strongly advise buying the powdered one, my favourite. It’s easier to dissolve than the one in “cristals” and you don’t have to go through two stages, as it’s the case with leaves.
Preparation: 15 minutes + 2 hours in the fridge
Ingredients (serves 4-5):
500 g (about 17 oz) Greek yogurt or very smooth (mixed) fresh cheese/curd cheese/quark/fromage frais/serek homogenizowany)
1 tablespoon gelatin or 6 – 8 sheets, depending on the size/brand, so take the amount necessary to set 500 ml/17 fl oz of liquid, see TIPS above)
4 tablespoons warm water (I prefer to use hot water with powdered gelatin)
4 flat tablespoons confectioner’s sugar or sweetener of your choice
1 can of peaches
(2 tablespoons rum)
Dissolve the gelatin in 4 tablespoons warm or hot (not boiling) water. (If using leaves, proceed as indicated on the package).
Mix the yogurt (or cheese), the rum and the sugar in a food processor.
Add the dissolved gelatin and mix once more.
Pour the yogurt mixture into individual bowls or glasses and put into the fridge for at least two hours.
Just before serving cut the peaches into bite-sized pieces and put on top of each mousse.