Almond Yogurt Mousse Served with Fresh Strawberries

This light Panna Cotta style dessert melts blissfully in the mouth. The combination the almond and strawberries flavors and the texture of the yogurt make the dessert an irresistible mix of ingredients. Since it doesn’t have all the calories of the traditional Panna Cotta made with heavy cream it can be the perfect wrap up after a rich meal.  It will satisfy the craving for sweets without adding heaviness or regrets after finish eating.



 

 Ingredients

2 cups of plain yogurt French style

1 can of 12 oz of evaporated milk

1 cup of white sugar

3 teaspoons of liquid almond flavor

2 envelopes of .25 oz of unflavored gelatin

6 tablespoons of water

1 lb of strawberries cut in half

4 tablespoons of white sugar for the strawberries

1 half of a lime

Crushed almonds to garnish (optional)

In a large bowl mix the yogurt, the sugar and the almond flavor.  Incorporate the ingredients with a whisker until the flavors are incorporated.

In another bowl sprinkle the gelatin over the water and let it stay for 5 to 10 minutes.

Using the microwave or the stove warm up the evaporated milk, do not boil it, just warm it. And then add it to the bowl that contains the gelatin.  Mix with the whisker.

Pour the evaporated milk mixed with the gelatin to bowl that contains the yogurt and using the whisker again mix all the ingredients.

Serve in individual cups or in a big glass or aluminum container. Chill them in the refrigerator until they are firm. The process will take at least 2 hours.

Meanwhile put the strawberries in a bowl, add the sugar and the lime juice. (If you are not very fond of acidic flavor, the lime juice can be replaced by a teaspoon of the almond flavor.  However I do prefer the contrast of sweet and sour in this dessert, given that the yogurt itself has some acidity) Mix the ingredients; cover the bowl while the strawberries release its delicious juices.

 

 Once the Mousse is firm, it is ready to serve.  Sprinkle some of the crushed almonds and add the macerated strawberries. 

Be ready to pleasure your palate.

Chicken with Balsamic Vinegar and Zucchini

This is a simple and yet very savory recipe with an Italian touch. I tried the first version of this plate n Brooklyn, New York in a typical Italian family restaurant.  This dish was a “conquistador” of my palate.  The flavor of the Balsamic vinegar impregnating the soft (and many times bland) meat of the chicken breast made it very special. In my version, I decided to incorporate zucchini rounds to add some green  vegetables that would absorb the balsamic vinegar flavors.  The results are enough to seduce any taste buds looking for a sophisticated and intense flavor.

Ingredients

4 - 6 portions

2 lbs of bone and skinless chicken breast

1 medium white onion sliced in thick rings cut in half

4 Zucchini sliced in thin rounds

¼ cup of Olive Oil

½ cup of Balsamic Vinegar

2 crushed garlic cloves

Salt and Pepper to season

1 tbsp. of dried oregano to garnish (optional)
1 gallon plastic bag

This recipe starts marinating the chicken the night before or at least three hours before cooking the chicken. In the plastic Ziploc bag mix the garlic and the Balsamic vinegar. Then add the chicken, salt and pepper to season.
You will notice how the the meat of the chicken starts to look darker once the vinegar is partially absorbed. 

Proceed to warm the olive oil at medium heat, in a skillet with enough room to spread all the pieces of chicken. Take the chicken out of the bag and discard the rest of the marinade mixture.

Sauté each side of the chicken breast for three minutes until it starts to brown. It will start to release some juices that are the result of the marinating  process.

Once the chicken is golden brown, add the onions. Stir the ingredients to incorporate the flavor of the onions and the chicken juices.  When the onions start to caramelize, you can add the zucchini rounds on top of the chicken and onions. Cover the skillet, lower the heat and without stirring the ingredients. Just turn off the fire and let them simmer for at least 5 minutes. And let them sit for another to 10 minutes. The zucchini will be cooked but still firm and impregnated by the flavors of the balsamic vinegar, onions and chicken.
Serve individually or in a big plate. Sprinkle with dried oregano to add Italian flavor.

The results are a great, elegant and very affordable dish that can be served with mash potatoes, pasta, spinach salad or white rice.