July 31, 2011

menu du jour mousse au citron

A thick lemon mousse can top a cake (just keep whipping the cream!) and the curd can be used as filling. Or style Francaise: spread the tangy curd thin on a tart shell and serve the whip on the side. 

These days I am a fanatic for anything cremeuse and have no qualms perpetuating my current cheese/yogurt/cream infatuation. This lemon mousse recipe really struck a chord with me and is a welcome divergence from my usual baked cakes/breads/cookies. Here is a fluffy, summery lemony mousse that is perfectly tart, sweetened only with agave and as far as mousses go, a no-brainer.

Lemon Mousse

Make lemon curd by whisking together 2/3 cup Agave, 3 Eggs, 1 cup Lemon Juice, the Zest of 4 lemons, and 1/2 cup melted Butter. Microwave for one minute intervals until the mixture coats the back of a metal spoon. No kidding - lemon curd in the microwave - and here your friends will think you are so sophisticated.

Whisk one pint of Heavy Whipping Cream by hand. Put a whisk, metal bowl and the cream in the freezer for eight minutes so everything is super cold and then whisk away - fast as you can switching directions. It will take about five minutes, albeit feel like a very long five minutes!

Gently fold the whipping cream into the curd starting with only a little and gradually becoming more liberal. Add until you find the desired consistency or taste, you may not need all of the cream. Save the remaining cream for this month's peaches or your AM coffee. I drizzle a little agave and grate a little zest over the top when serving to company.

I have been using white-board markers on mirrors to announce the in-house ice-cream flavors to my family or the menu for the evening to dinner guests. This would also be a fun way to post chores or a grocery list. The markers should work on mirrors, glass, refrigerators and so forth, but test the surface before going buck-wild. 

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