3 August 2021

 Greek Yogurt Cheese Mousse Cake (Stella Parks--she calls it No Bake Greek Yogurt Cheesecake)

Crust: (wrap base in foil & grease lightly)

250g chocolate cookie crumbs

55g butter

pinch salt

Filling:

14g gelatin

30g water

10g vanilla

680g Greek/strained yogurt (MUST be just milk & cultures--NO thickening agents)

340g heavy cream

170g egg white (5-6 eggs)

200g sugar

1/2tsp kosher salt

Whisk together gelatin, water, and vanilla. Set aside.

Whip yogurt and cream to medium peaks. Cover and refrigerate (up to an hour).

Make Swiss meringue: Heat whites, sugar, and salt in mixing bowl over simmering water (my 3-qt works perfectly with the 6qt KitchenAid bowl) to 175°F (8-10 min). Transfer bowl to mixer and whip til glossy and firm but still warm (4min or so). Melt gelatin while whipping meringue.

Whisk melted gelatin into 1/3 of meringue. Whisk in remaining meringue. Whisk in yogurt/cream in two or three additions. Pour into crust & chill.