Recipe Review: Ginger-Yogurt Mousse with Pistachio Meringue and Orange-Blossom-Honey Madeleines

Ginger-Yogurt Mousse with Pistachio Meringue and Orange-Blossom-Honey Madeleines.  A really good dessert from Bon Appetit October 2011.  Vanilla-ginger syrup is made by steeping ginger and vanilla in a simple sugar-water syrup.  This is folded into whipped cream and yogurt to make a very light mousse that works really well with the crunchy, sticky pistachio meringue.  Orange-honey madeleines are an extra indulgence.  I didn’t buy the $20 madeleine molds and instead baked them on parchment paper on a baking sheet.

Link to recipe here, and link to madeleines recipe here.

Recipe review: Melon with Basil-Lime Granita

Melon with Basil-Lime Granita is a perfect summer dessert, light and refreshing.  Blend a simple sugar syrup, basil, lime juice, and freeze, scraping every 30 minutes to get a slushy ice texture for the granita.  Then serve it on top of canteloupe and honeydew macerated in a little bit of sugar.  To go over the top, serve with a delicious, not-too-sweet cornmeal cookie.  A definite hit dessert.  Recipes from the dearly departed Gourmet magazine.

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