¼ Cup Cream, to be warmed
½ Cup Sugar
½ Tsp. Salt
½ each Vanilla Bean, scraped
1 Tsp. Powdered Gelatin
2 Cups Yogurt, greek style such as Fage
1 Cup Cream, whipped to very soft peaks
1C Huckleberry Puree(puree equal parts huckleberries and water, strain, reserve extra puree to mix with fresh huckleberries)
1/8t Cream of Tartar
1/3C Egg White Powder
1 2/3C All Purpose Flour
2C Almond Meal
1C Butter, melted and cooled
1ea Lemon Zest
- 1. Combine first cream, sugar, salt, and vanilla bean in a pot.
- Sprinkle gelatin over liquid and let soften for 1 minute.
- Bring to a boil stirring constantly with a heat resistant rubber spatula.
- Strain through a fine mesh sieve into yogurt.
- Whisk to combine thoroughly.
- Gently fold whipped cream into yogurt mixture in three stages.
- Pour approximately four ounces(1/2 cup) into each glass and let set in the refrigerator for at least four hours.
1. Whisk together huckleberry puree, cream of tartar and egg white powder.
2. Place in stand mixer fitted with a whisk attachment.
3. Place sugar in a small pot and add enough water to create a wet sandy texture, making sure there are no sugar crystals on the sides of the pot.
4. Begin whipping huckleberry mixture on a slow speed.
5. Cook sugar to 242F(softball stage) on a candy thermometer.
6. Pour hot sugar into mixing bowl making sure to pour down the side of the bowl into the whipping huckleberry mixture.
7. Whip on medium high speed until stiff peaks are achieved.
8. Place meringue into a piping bag fitted with a large round plain tip
1. Combine all dry ingredients and lemon zest in a mixing bowl.
2. Add butter a little at a time, rubbing in until all butter has been mixed in.
3. Bake at 325F until golden brown, mixing every five minutes.
To assemble: Mix fresh huckleberries with a little puree so that they have a jammy appearance. Place an even layer on top of the mousse in the glass. Top with an even layer of lemon streusel. Then pipe a large dollop of meringue on top of the streusel and serve.