SILVER MOUSSE with THYME
This is a time for, well, thyme an herb that is often referred to as the “forebone” of the herb garden. Thyme is an herb that is most plentiful in the spring months, particularly during this month of April.
- 1 tablespoon of unflavored gelatin
- ¼ cup of cold water
- 1 ½ cups white grape juice
- ¼ cup of sugar
- ¾ teaspoon vanilla
- 2 large sprigs thyme/li>
- 1 cup plain low-fat yogurt
- red grapes and sprigs of thyme for garnish
Sprinkle gelatin over water in medium bowl; let stand for 10 minutes. Bring grape juice to simmer in medium pan; add sugar and thyme. Stir until sugar dissolves. Remove from heat, strain and add vanilla.
Beat hot juice into gelatin mixture; continues beating until gelatin is dissolved. Refrigerate until mixture begins to thicken, up to an hour.
Beat gelatin mixture until frothy; fold in yogurt. Rinse a 4-cup mold with cold water and shake dry. Pour mixture into mold, cover and refrigerate overnight. To unmold, wrap bottom of mold in a hot towel and invert onto a platter. Garnish with grapes and thyme.