A yogurt based mousse is called shrikhand in India. The traditional flavor varieties include saffron and mango. But we decided to try a blueberry version. The color and flavor turned out to be heavenly! It stays well for couple of weeks in the refrigerator.
- Drain 2 lbs of greek yogurt overnight to thicken it. We like 2% fat version for this dessert.
- You can use a cheese cloth. However, an old (but clean) cotton t-shirt works just fine.
- Dump the yogurt in the cloth and tie it up into a tight bundle. Hang from a hook or a banana holder with a bowl underneath to collect the whey. See picture.
- Let the yogurt drain overnight.
- Make fresh blueberry sauce/puree; cook 2 cups of blueberries with 1.5 cups of cane sugar until the blueberries are completely mushy and there is syrup like consistency.
- Puree it in a blender and let it cool to room temperature.
- Slowly fold few tbsp of puree into the thickened yogurt at a time. Continue until the desired color and flavor is reached.
- Add a pinch of salt while folding blueberry. This is an age old trick….a bit of salt enhances sweet flavors.
- Add more powdered sugar or honey if desired. We like ours mildly sweet.
- Sprinkle chopped honey-roasted pistachios and enjoy!
Cooking Time: Varies
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