Yogurt Mousse, White Chocolate Sauce, and Raspberry Sauce

For last month's Daring Bakers challenge, we were tasked with making a joconde sponge cake, then molding it and filling it with the fillings of our choice. The filling began with a layer of the joconde, then a yogurt mousse, lemon curd, raspberry sauce, and white chocolate sauce. While the lemon curd came from Trader Joe's the recipes for the remainder of the fillings can be found here.

Raspberry Sauce

Adapted from Bon Appétit, August 1993

Ingredients

1 12-ounce package unsweetened frozen raspberries

6 tablespoons sugar

1 tablespoon cornstarch

Preparation

Cook frozen raspberries, sugar, and cornstarch in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool and enjoy.

White Chocolate Sauce

• Adapted from Bon Appétit, December 2003
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• Ingredients
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• 5 ounces white chocolate, chopped
• 1/2 cup plus 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract

Preparation

Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely and enjoy.

Yogurt Mousse

Adapted from Gourmet, May 2006

I used a vegetable-based gelatin product, Natural Dessert's Unflavored Jel Dessert, instead of the usual animal-based product, so I had to amend the recipe a bit to make it work.

Ingredients

• 1 1/2 teaspoons unflavored vegetable-based gelatin
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 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

Preparation

Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl.

Beat cream with an electric mixer at high speed until it just holds soft peaks.

Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. When milk mixture is almost at a simmer, sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften. Stir gelatin mixture into milk mixture until dissolved. Remove lemon zest, then stirring frequently for two minutes to allow mixture to cool slightly. Since the vegetable based gel is quick-setting, it is important to move quickly once the gelatin has been activated.

Add milk mixture gradually to yogurt, whisking. Fold whipped cream into yogurt mixture gently but thoroughly. Chill mousse, covered, until set, about 2 hours.