DAILY POST JUNE 13th:Â INGREDIENTS WE TRUST
GLUTEN-FREE & VEGETARIAN
S H O P
Lemons (juice & zest)
T I M I N G
MAKES 4 cups
PREPARATION TIME:Â 40 min
COOKING TIME: 8-10 min
REFRIGERATOR TIME: 2 hr
- Soften gelatin.
- Heat egg yolk mixture; cool.
- Fold in beaten cream & egg mixture; chill.
C O O KÂ /Â P R E P A R E
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
Selected from above
- Bring water to boil in the bottom of a double boiler.
- Put brandy into a small cup & sprinkle 1/2 packet of gelatin, stir & let it soften.
- Into the top of a double boiler beat egg yolks & 1/3 c sugar until thick.Â Stir in lemon juice.
- 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.
- Off heat, stir in gelatin mixture & lemon zest.Â Cool mixture, putting top pot over a bowl of ice water.
- Beat egg whites, adding 1/3 c sugar 1 TBSP at a time until stiff & set aside..
- Fold whipped cream into egg mixture.
- Fold in egg whites.
- Pour into a 4-cup souffle dish, individual ramekins or buttered mold.Â 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.Â Place serving plate over the mold &, in one swift movement, turn both over.Â If mousse doesn’t release, rap plate on counter-top.Â 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.Â Garnish with fresh mint or fresh fruit.Â 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 EÂ Â L U N C H
Chill in a covered container.Â 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!