Name: Yogurt Mousse with Apricot Sauce
Cook time: 45 min
Total time: 10 1/4 hr
Yield: Makes 8 servings
Ingredients: 1 1/2 teaspoons unflavored gelatin (from 1 envelope); 1 cup whole milk; 1/2 vanilla bean, halved lengthwise; 1/2 cup sugar; 1 (4- by 1-inch) strip fresh lemon zest; 1 (32-oz) container well-stirred whole-milk yogurt; 3/4 cup chilled heavy cream; 1/2 vanilla bean, halved lengthwise; 1/2 cup sugar; 1/4 cup water; 1 lb fresh apricots, quartered and pitted; 1 teaspoon fresh lemon juice, or to taste

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Yogurt Mousse with Apricot SauceMartyn Thompson

The sweet and tangy apricot sauce that anchors this dessert is a nod to the spoon sweets — fruit preserves that are eaten from small spoons — traditionally served in Greece to arriving guests.

Cooks' notes:

· You can substitute 1 1/2 cups Greek yogurt for the whole-milk yogurt. (Do not drain Greek yogurt.) · Mousse can be made 1 day ahead and chilled, covered. · Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before serving.