Showing posts with label lemon mousse. Show all posts
Showing posts with label lemon mousse. Show all posts

Tuesday, May 17, 2016

Lemon Mousse

LESLIE BUDEWITZ: Dessert, to me, means chocolate. Mousse definitely means chocolate.

But lemon is a close second. And this spring, I’ve been craving lemon. (Why? Who knows. Maybe because the working title of the manuscript I just turned in, the 4th Food Lovers’ Village Mystery, is DEATH ON A SOUR NOTE. Or maybe I’m just striking a sour note and the title reflects that. A mousse-or-egg deal.)

This recipe comes from the Williams-Sonoma blog, one of my go-tos for seasonal recipes that are well-written, well-tested, and well, yummy. It's the perfect combination of sweet and tart, and while I love it on these late spring days, it’s perfect all year round. Of course, so is chocolate. One of each, maybe?

Lemon Mousse

2 1/4 teaspoons (1 package) unflavored powdered gelatin

1 cup granulated sugar

1/8 teaspoon kosher salt

2 teaspoon finely grated lemon zest

2/3 cup fresh lemon juice (about 2 large Meyer lemons)

4 egg yolks

2 cups heavy cream

1/4 cup confectioners' sugar

fresh berries for garnish, optional 

Pour 1/4 cup water into a saucepan and sprinkle the gelatin over the water. Let stand until the gelatin softens and swells, 5 to 10 minutes. Stir in the granulated sugar, salt, lemon zest and juice, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and the gelatin melts completely, 6 to 8 minutes. Do not boil. Set the saucepan in an ice bath until the mixture is cool to the touch. Remove the pan from the ice bath and let sit at room temperature.

In a bowl, using an electric mixer, beat the cream and confectioners' sugar on medium speed until soft peaks form, 4 to 6 minutes. Using a rubber spatula, fold in the lemon mixture until smooth. Do not overmix, or the mixture will lose its light airiness—a few bubbles are fine.

Spoon the mousse into 6 to 8 custard cups. Refrigerate the mousse until chilled, 2 to 3 hours. Remove from the refrigerator about 20 minutes before serving. Garnish with fresh berries if you’d like.

Serves 6 to 8.

From the cover of GUILTY AS CINNAMON: 

Murder heats up Seattle’s Pike Place Market in the next Spice Shop mystery from the national bestselling author of Assault and Pepper.

Pepper Reece knows that fiery flavors are the spice of life. But when a customer dies of a chili overdose, she finds herself in hot pursuit of a murderer…

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Saturday, April 30, 2011

An easy breezy brunch for any weather!

I had been wanting to invite our friends Sue and George over for quite a while and soon they’ll be departing for their cottage for most of the summer. I was wondering about what to do that would be easy when I was so busy getting ready for a book tour, Malice Domestic and Festival of Mystery. Sue and George are fun and relaxed so I decided on a simple brunch. By some miracle after trying Cleo's fabulous recipes, I still had a half-cup of maple syrup left, from a sugar bush here in the middle of Canada’s capital. And I had an idea: Maple syrup French toast. As the maple leaf appears on our Canadian flag, it's downright patriotic.

I thought if we softened up Sue and George with mimosas and some easy advance nibblies, then served the French toast with a bit of maple-glazed bacon and fruit, that would do the trick. It’s all very easy, so we could relax too.

As you can see, Sue likes the mimosas!

I decided to follow it with an easy lemon mousse with served with a few berries and a chocolate cookies. What a nice way to welcome spring weather!

Unfortunately, the day was freezing and blustery with hail and winds and rain. At midday we turned on every light in the living area and hoped the power didn’t go out. The upside was that this brunch, which would be nice and sunny even served outside, was warm and comforting in the bad weather. My DH squeezed large juicy oranges and popped a bottle of Prosecco, a dry Italian sparkling wine. We like it more than champagne and that’s good because it’s not expensive.

Here is the recipe for Maple French Toast and I have to say it was absolutely delicious.

3 eggs

½ cup maple syrup

½ cup 5 % cream (or milk or heavy cream – suit yourself!)

½ tsp real vanilla

6 slices of bread

I used homemade, but any white bread is fine, especially egg bread or rustic – my attempt with whole wheat bread was not so successful in this recipe.

2 tbsp butter

Beat the eggs, maple syrup, cream, vanilla and salt in a bowl.

Arrange the bread in a baking dish or lasagne dish.

Pour the mixture over it. You can make it the night before and it will be perfect for breakfast. The bread will soak up all the liquid. Yum. Make sure you let it rest at least an hour.

Melt butter in a heavy pan with even heat or use a griddle. Keep it to medium heat. Fry slices for about two minutes on each side. They should be golden. We ate ours with bacon drizzled with maple syrup and pepper and baked. Some people had extra maple syrup for the vitamins.

I didn't include the bacon recipe, because it still needs experimentation to get a nice rich color. Stay tuned.

Mimosas (my kind of recipe – two ingredients)

Some fresh orange juice

Some Procecco or your favourite sparkling wine or sparkling water (chilled)

Pour into glasses and serve.

Lemon Mousse


1 ¼ cup whipping cream

1 lemon juiced and zested

½ fine sugar or regular sugar put through the food processor

2 egg whites

Put the cream, lemon zest and sugar into a large bowl and whisk them together until the mixture starts to thicken. Add the lemon juice and whisk again until the mixture thickens further, don't let it get too stiff or you won't be able fold in the egg whites.

Beat the egg whites until they form soft peaks and then fold them into the lemon mixture. Spoon the mousse into 4 glasses and chill. Decorate with extra zest if you like, or berries and small cookies.

We think we’ll make this brunch a tradition! With a griddle, we can whip up enough for a crowd easily.

I've decided to offer all these recipes to Charlotte Adams, currently run off her feet in The Busy Woman's Guide to Murder. After all, she's offered us a lot of time saving tips and that's only fair.

The Busy Woman’s Guide to Murder: a Charlotte Adams mystery (April 5, 2011)
A TOP PICK! RT Book Reviews, 4 1/2 stars

“Devotees of the classic mystery can do no better than this clever twister.” The Globe and Mail.