Yes those are jellybeans on the branches . . . they add the perfect touch of color and whimsy.
My favorite part of making a good meal is the dessert. Sometimes I know what’s for dessert before I’ve decided on the rest of the meal. Part of the fun is exploring recipes and imagining the tastes, I do the same thing in restaurants. Reading the dessert menu has no downside, there are no calories and it doesn’t cost anything. I can let my taste buds imagine the flavor of each dessert. Most of the time I can avoid indulging without feeling deprived.
This year I’ve surprised myself by wanting to repeat last years dessert, coconut macaroons and lemon mousse. Something about those two flavors feel perfect at this time of year.
The macaroons are delicious, very moist, not overly sweet and they store really well. The lemon mousse is a burst of flavor that can be served on its own or as a sauce over berries. No matter how much you image other desserts you can’t go wrong with these.
5 egg yolks (keep the egg whites to use with coconut macaroons recipe below)
1 cup sugar
4 lemons (zest and juice) makes 2/3 to 1 cup juice it should be tart
1 cup cold heavy whipping cream
5 medium egg whites (1/2 cup)
1/4 cup sugar
1 tsp. vanilla extract
1/2 cup all purpose flour (to make them gluten free substitute flour for 1/2 cup of coconut)
1/4 tsp. salt
1 cup sugar
2 1/2 cups coconut (I used unsweetened that I bought at the health food store)
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