Yogurt Mousse with Apricot Sauce

Ingredients

• ½ cup sugar
• ½ vanilla bean
• 1 ½ teaspoons unflavored gelatin
• 1 32-oz container whole-milk yogurt
• 1 4- by 1-inch strip fresh lemonzest
• 1 cup whole milk
• ½ cup sugar
• + 5 more ingredients
• • ¾ cup heavy cream
  • ½ vanilla bean
  • ¼ cup water
  • 1 pound fresh apricots
  • 1 teaspoon fresh lemon juice

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. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften. Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in...

View full recipe at Epicurious