From the Moosewood. Made for someone I like, and who is going to have to endure a lifetime of references and homages to the Moosewood, too many spices, and sour cream or ginger in everything.
Ingredients:
3 Tbs. cornstarch
1/2 C. confectioner's sugar
1/8 tsp. salt
1/2 C. fresh-squeezed lemon juice
1/2 C. water
2 eggs, separated
1 Tbs. light honey
1 tsp. freshly-grated lemon rind
1/2 pint heavy cream (cold)
1 1/2 tsp. - 1 T. orange extract
Directions:
1. Sift together cornstarch, sugar, and salt -- into a small saucepan.
2. Whisk the lemon juice and water into the sifted mixture. Cook, whisking constantly, over medium heat -- until thick. (About 5 minutes.) Remove from heat.
3. Beat the egg yolks in a medium-sized bowl. Drizzle a little (1/4 C.) of the hot mixture into the beaten yolks (still beating), then return the yolks to the hot mixture, whisking constantly. Add honey. Return to heat and cook, stirring, over medium-low heat just 1 minute more. Remove from heat. Transfer to egg yolk bowl, and allow to cool to room temperature. (Stir it intermittently as it cools, to keep it smooth.)
4. Beat egg whites until stiff. Fold into lemon mixture, along with lemon rind. Chill about 1 hour.
5. Beat the heavy cream, with the liquer, until stiff. Fold into the mousse. Chill at least 2 more hours before serving.
Takes about 5 hours to prepare and chill. Makes 6 small servings.
I plan on serving this with a little additional whipped cream on top and some fresh blackberries and raspberries.
Ingredients:
3 Tbs. cornstarch
1/2 C. confectioner's sugar
1/8 tsp. salt
1/2 C. fresh-squeezed lemon juice
1/2 C. water
2 eggs, separated
1 Tbs. light honey
1 tsp. freshly-grated lemon rind
1/2 pint heavy cream (cold)
1 1/2 tsp. - 1 T. orange extract
Directions:
1. Sift together cornstarch, sugar, and salt -- into a small saucepan.
2. Whisk the lemon juice and water into the sifted mixture. Cook, whisking constantly, over medium heat -- until thick. (About 5 minutes.) Remove from heat.
3. Beat the egg yolks in a medium-sized bowl. Drizzle a little (1/4 C.) of the hot mixture into the beaten yolks (still beating), then return the yolks to the hot mixture, whisking constantly. Add honey. Return to heat and cook, stirring, over medium-low heat just 1 minute more. Remove from heat. Transfer to egg yolk bowl, and allow to cool to room temperature. (Stir it intermittently as it cools, to keep it smooth.)
4. Beat egg whites until stiff. Fold into lemon mixture, along with lemon rind. Chill about 1 hour.
5. Beat the heavy cream, with the liquer, until stiff. Fold into the mousse. Chill at least 2 more hours before serving.
Takes about 5 hours to prepare and chill. Makes 6 small servings.
I plan on serving this with a little additional whipped cream on top and some fresh blackberries and raspberries.
