Pelargoniums: An Herb Society of America Guide

Recipes

Fruited Honey Mousse with Rose Geranium

4 cups plain or vanilla low-fat yogurt
2 to 3 cups drained fresh, frozen or canned apricots, nectarines, peaches or plums
2 to 4 tablespoons honey; depends upon sweetness of fruit, particularly if canned fruit in heavy syrup is used
1 tablespoon apricot or peach brandy, or herbal liqueur
2 tablespoons chopped fresh rose geranium leaves
1 to 1½ cups blueberries, strawberries or other sliced or chopped fruit
Chopped nuts and small rose geranium leaves to garnish

Place yogurt into a large strainer lined with coffee filters or a double thickness of cheesecloth. Place strainer over a bowl to catch liquids. Cover and let stand in refrigerator 24 hours to drain.

Transfer strained yogurt (called cheese after straining) to a large bowl, discarding liquids. Place drained fruit in food processor, pulsing until smooth. Add to yogurt cheese, along with honey, liqueur and chopped rose geranium; mix well, using a rubber spatula to avoid breaking down yogurt cheese. Adjust sweetness with more honey as desired. Cover and chill at least ½ hour.

Serve cheese mixture over blueberries or strawberries in a large, clear glass bowl or individual dessert dishes. Garnish with chopped nuts and small rose geranium leaf.

Yield: 6 servings

Variation: Beat 2 egg whites* until stiff peaks form but are not dry. Fold into yogurt cheese and fruit mixture to lighten and extend. Serve over fruit as directed above. Yield 10 to 12 servings.

*Note: Pasteurized eggs can be used to reduce the risk of Salmonella infection that can be
associated with raw eggs.

Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection

Next recipe: Fresh Peaches Gratin with Rose Geranium and Cardamom

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