Ingredients
Equipment
Method
- Place the yogurt, vanilla caviar, honey, and salt in a bowl. Stir to combine. Reserve the vanilla bean pod.1 cup Greek yogurt**, 1 vanilla bean, 3 tbsp honey, ¼ tsp salt
- Line a separate bowl with 2-3 layers of cheesecloth. Spoon the yogurt mixture on top of the cheesecloth. Gather the edges to form it into a bundle. Suspend the bundle from a shelf or the faucet of your sink. Let drain for 3 hours.
- While the yogurt is draining, pour the water and sugar into a large skillet. Add the ginger, mint, and the reserved vanilla bean pod. Bring the mixture up to a boil and reduce to a simmer. Let simmer for 15 minutes.1 cup water, ½ cup turbinado sugar, 4 slices fresh ginger, 4 sprigs fresh mint, 1 vanilla bean pod
- Strain the syrup through a fine mesh strainer into a heat-proof jar. Set it aside to cool.
- When the labneh is done straining, pour the cream into a bowl. Using a hand or stand mixer fitted with a whisk attachment, whip the cream on high until stiff peaks form.1½ cups heavy cream
- Place the labneh in a bowl and add a third of the whipped cream. Fold the cream into the labneh until a cohesive mixture fforms. Repeat with the remaining two-thirds of the cream.
- Transfer the mousse to a large piping bag fitted with a large round piping tip. Pipe the mousse into four dessert glasses. Smooth the top of the mousse with the back of a spoon and chill for 1 hour in the fridge. ***
- Place the melon in a large bowl. Add 2 tablespoons of the cooled syrup and the lime juice. Toss to coat. Chill until ready to use.180g (6oz) watermelon, 180g (6oz) cantaloupe, 180g (6oz) honeydew, 1 lime
- Using a slotted spoon, spoon the melon salad on top of the chilled mousse. Garnish with some fresh mint leaves and serve immediately.Fresh mint leaves
Notes
** I used 5% milk-fat Greek yogurt. Use 3% or higher.
*** If you don't have a piping bag, you can just spoon the mousse into the cups. I prefer to pipe it in because it keeps the sides of the glasses nice and clean.