Friday, May 25, 2012

Lemon mousse. Leftover special

Lime and lemony! © Cookaroo
The thing is, I'm always stuck with egg whites when I am making ice cream. And come summer, I love making them for dessert when people come over.

Eating an egg-white omlette, however healthy it may be, is hardly as nice as a whole egg omelette. Or maybe it's just that way in my head. So I'm always looking for recipe for using up egg whites. In fact I have a list in my gmail drafts which lists down things I can do with leftover yolks and things I can do with egg whites.

One of my favourite things to do is ofcourse make a White Velvet Cake which is the base for a number of cakes that I like to make. Then there is the pavlova - I don't mind making them, it's just that if I need something done there and then, then chances are I'm going to forget. My other options is making macarons - Pierre Hermes style, but that is an art I am nowhere close to mastering.

In fact I know how many tears I have shed over macaroons. Some don't rise, some behave like total bitches and spread all over the plate and others don't get no feet. So ya, I needed to throw that idea out of the window.

But after making this awesome coffee ice cream (which I will post next week), I had 4 egg whites leftover and a whole bunch of cream from the husband's birthday cake. I had some excellent Jacques Torres chocolate that my friends NC and SSC had got me, one singular mango lying in the fridge and a whole bunch of lemons. Plus I had people coming over for dinner. So I had to think quick.

A mousse sounded doable especially now that my new stand-mixer has arrived (Thank you husband) and in this terrible terrible heat, a cold and fruity dessert is always a winner.

A quick search on the Internet, a four-ingredient Lemon Mousse recipe popped up. It sounded simple and refreshing.

I just improvised it a tiny bit. Adding additional lemon extract and some colour, so that I could trick myself into believing it wasn't that simple.

Light, creamy with a melt-in-the-mouth texture, the mousse was everything you could ask for. I served with chocolate sauce - odd as it may sound, chocolate goes really well with lemon desserts. Try a lemon cheesecake with a drizzle of chocolate sauce and you'll know what I mean.

You're welcome to halve the recipe, I just had to work with what I had, plus I wanted to get rid of the leftovers :)

Foamy © Cookaroo
Lemon Mousse
Adapted from BBC Good Food

Serves 8

400 ml fresh cream
2 lemons - juiced and zest
3/4 cup sugar
4 egg whites
A pinch of cream of tartar
1 tsp vanilla essence
1/2 tsp lemon extract
6 drops yellow food colouring

1. Whip the cream with sugar until soft peaks form. Add the lemon juice, vanilla extract, lemon extract and lemon zest. Whip till the mixture thickens further

2. Whisk the egg whites with a pinch of cream of tartar till they form soft peaks.

3. Add the food colouring to the cream mixture and fold in the egg whites. Do this quickly, so that you don't lose too much air.

4. Spoon into glasses. Chill for at least 4 hours before serving. Serve with cold. Decorate with pretty fruit and serve with some chocolate sauce.

What's up doc? © Cookaroo

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