Monday, April 16, 2007
Hey Hey It's Donna Day #11 - Mousse
A French term meaning "froth" or "foam," mousse is a rich, airy dish that can be either sweet or savory and hot or cold. Cold dessert mousses are usually made with fruit puree or a flavoring such as chocolate. Their fluffiness is due to the addition of whipped cream or beaten egg whites and they're often fortified with gelatin. Savory mousses can be made from meat, fish, shellfish
Some people,like me, are squicked out by the thought of eating raw eggs and some
people, like me, are put off at the thought of working with gelatine for fear of ending with something that feels like rubber. So when Helen of Tartlette named mousse as the theme for Hey Hey It's Donna Day #11 I had a wee challenge ahead of me - to find an eggless, gelatineless mousse recipe.
I now present to you the easiest lemon mousse you will ever make. No seriously! It is dead easy and takes just minutes to prepare. No eggs, no gelatin and only three ingredients. The recipe is courtesy of my mum and she can't remember where she first saw it but has been making it for years and receives rave reviews. It's an ideal recipe to remember if you get caught and have to make a dessert at the last minute. As long as you can run to the store for some cream, if you have lemons in the fruitbowl and a can of condensed milk in your pantry you are good to go.
The Easiest Lemon Mousse You'll Ever Make
1 can sweetened condensed milk - not lite
150-300 mls cream (less will give you a thicker end result)
Juice of 4 lisbon lemons - this recipe does not work with meyers and I can't vouch for any other varieties
Finely grated zest of 2 lemons
In a medium sized bowl, beat the cream until soft peaks form
In another bowl mix together the condensed milk, lemon juice and lemon zest
Fold the cream into the lemon mixture until combined
Pour into your chosen serving dish/dishes and refrigerate until ready to serve
The mixture will thicken up on standing and will be quite stable for several days
It is particularly nice served in a brandy snap basket or as a filling for brandy snaps themselves. The brandy snaps will melt if left too long so it's best to fill them just before serving
For a recipe to make your own brandy snaps check out the Chelsea Sugar website here. Or, for a brandy snap basket recipe see here.