Guest guest Posted February 1, 2003 Report Share Posted February 1, 2003 One of our favorite treats is the Lemon Mousse recipe on p. 580, except that we make it a bit differently. It just happened the first time we made it that we weren't interested in whipping up the egg whites, and instead my husband doubled the amount of cream. So it's the same recipe except no egg whites, double the cream, and then when we fold the lemon custard into the whipped cream, we don't fully incorporate it but leave it so that sometimes one has creamier bites, and sometimes one has more lemony bites. AND... we like to put it in the freezer until it is frozen around the edges but still soft in the middle. : ) I keep thinking that one of these days I'll try a vanilla variation and use less honey.. Rhea Quote Link to comment Share on other sites More sharing options...
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