Vanilla Yogurt Bavarians with Strawberry Sauce
Sauce
1 pound frozen unsweetened strawberries
⅓ cup packed light brown sugar
⅓ cup water
3 tablespoons fresh lemon juice
2 teaspoons cornstarch
1 teaspoon vanilla extract
Bavarians
½ cup heavy cream
½ cup low-fat milk (2 percent)
½ cup granulated sugar
1 envelope (3 teaspoons) unflavored powdered gelatin
1 cup low-fat vanilla yogurt
1 teaspoon vanilla extract
Blueberries and/or small strawberries, optional garnish
For the sauce: Combine the strawberries, brown sugar and water in a large saucepan over medium heat. Partially cover and cook until the berries have defrosted, then uncover and cook until the berries are soft, allowing the mixture to maintain a low boil. In all, the process will take about 25 minutes.
Whisk together the lemon juice and cornstarch in a small bowl; add to the saucepan, stirring until the mixture comes back to a low boil. Remove from the heat to cool for 10-15 minutes, then stir in the vanilla extract. Cool and refrigerate until ready to use. Allow the sauce to come to room temperature before serving.
For the Bavarians: Rinse the custard cups with cold water. Shake out the excess but do not dry.
Stir together the heavy cream, milk, granulated sugar and gelatin in a small saucepan. Let the mixture sit for 3 minutes, then place over medium heat. Cook, stirring, for 4 to 5 minutes, until the gelatin and sugar have dissolved. Remove from the heat.
Combine the yogurt and vanilla extract in a medium bowl. Set the bowl on top of a dish towel (to keep it stationary). Slowly add the hot gelatin mixture, whisking as you work, and only until smooth. Divide the mixture evenly among the custard cups, using about 3 ounces for each dish. Refrigerate until set, 2 to 3 hours, then cover with plastic wrap and return to the refrigerator until ready to serve.
Run a round-edged knife around the outer edge of each Bavarian to release it, then place each cup in a shallow container of hot water for a minute or two to further loosen the custard. Invert each Bavarian on an individual plate, then surround each one with about ⅓ cup of the strawberry sauce. Garnish with the berries, if using.
Serves six.
Stephanie Witt Sedgwick, adapted from Maida Heatter's "Book of Great Desserts" (Knopf, 1965)