Stop Blogging and Cook

DAILY POST JUNE 13th:  INGREDIENTS WE TRUST

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Powdered sugar
Unflavored gelatin
Heavy cream

GREEN MARKET
Eggs
Lemons (juice & zest)

LIQUOR STORE
Brandy

T I M I N G

MAKES 4 cups
PREPARATION TIME:  40 min
COOKING TIME: 8-10 min
REFRIGERATOR TIME: 2 hr

1. Soften gelatin.
2. Heat egg yolk mixture; cool.
3. Fold in beaten cream & egg mixture; chill.

C O O K  /  P R E P A R E

INGREDIENTS
1/4 c brandy
1/2 packet (1/8 oz) unflavored gelatin
2 eggs, separated
1/3 c + 1/3 c sugar
1/3 c lemon juice
1 tsp lemon zest
1/2 c cream, whipped stiff

VEGETABLES
Selected from above

COOKING/PREPARATION

1. Bring water to boil in the bottom of a double boiler.
2. Put brandy into a small cup & sprinkle 1/2 packet of gelatin, stir & let it soften.
3. Into the top of a double boiler beat egg yolks & 1/3 c sugar until thick.  Stir in lemon juice.
4. Place top pot on double boiler – with boiling water below not touching the bottom of the top pot – & cook, whisking until egg mixture is hot and thick, about 8 – 10 min.
5. Off heat, stir in gelatin mixture & lemon zest.  Cool mixture, putting top pot over a bowl of ice water.
6. Beat egg whites, adding 1/3 c sugar 1 TBSP at a time until stiff & set aside..
7. Fold whipped cream into egg mixture.
8. Fold in egg whites.
9. Pour into a 4-cup souffle dish, individual ramekins or buttered mold.  Chill for 2 hr, less for individual cups.

S E R V E

If you’ve used a buttered mold, set mold in a bowl of hot water for 1/2 min.  Place serving plate over the mold &, in one swift movement, turn both over.  If mousse doesn’t release, rap plate on counter-top.  If necessary, repeat. Unmolded mousse can be sliced with a knife & served on a plate w/garnish or surrounded by fresh fruit.

If you’ve put the mousse in a souffle dish or a bowl, spoon mousse into individual bowls.  Garnish with fresh mint or fresh fruit.  A wonderfully light dessert, a small amount could be also used between courses as a palate cleanser at an elegant dinner party.

If you’re making a mousse more than a day in advance, place inside a plastic bag or cover with plastic wrap to prevent a thin crust forming on the top.

W O R K P L A C E   L U N C H

Chill in a covered container.  As long as you can transport it to work without melting (and that would take at least an hour), and have a refrigerator to keep it cool, this is refreshing after lunch or a late-day pick-me-up, if you can wait that long!