Makes 8-10 individual servings
Ingredients:
3 large eggs, separated
3 TB cornstarch
juice from 6 large lemons
grated rind from 2 lemons
6 TBS honey
dash of salt
dash of cream of tarter
1 pint (2 cups) heavy cream
1/4 tsp vanilla or lemon extract (I use lemon)
1 TB honey
Separate the 3 eggs, putting the whites in a large bowl and yolks in a medium sized bowl. Let them stand until they come to room temperature. Lightly beat the yolks with a whisk.
Zest or grate 2 of your lemons onto a sheet of waxed paper or dish, and juice all six lemons.
In a small saucepan, whisk together the cornstarch, lemon juice, 6 TB honey and the lemon rind. When the mixture is smooth, cook it over low heat, whisking continually, until it starts to thicken (6-10 minutes). Remove from the heat. Beating furiously with the whisk, pour the hot lemon mixture slowly into the egg yolks. This is so that you do not cook the egg! Beat until smooth. Refrigerate.
When the lemon-yolk mixture has cooled and begun to solidify (about 45 minutes), start beating the egg whites with an electric mixture. Add a dash of salt and a dash of cream of tarter. When the whites form stiff (but not dry) peaks, fold them gently but thoroughly into the chilled lemon mixture. Refrigerate it while you prepare the whipped cream.
Make sure the cream, bowl and beaters are cold. Add vanilla or lemon extract and whip on high, drizzling in the 1 TB honey while mixing. When the cream is thick, fold it into the mousse. Spoon the mixture into individual ramekins or pretty dishes and chill for several hours before serving. Top with berries if you wish, or a mint sprig and lemon slice.
Happy Baking!
No comments:
Post a Comment
I love your comments!