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IT’S TIME TO WAKE UP OUR TASTE BUDS

May 14, 2020 1 Comment

IT’S TIME TO WAKE UP OUR TASTE BUDS

Just because we are in isolation doesn’t mean that our taste buds need to lie dormant. It’s springtime. Let’s enjoy foods that have big flavor.

One of my favorite ways to enjoy the warm weather is with food that is fresh and light, and using lemon evokes that perfectly.

I love lemonade in the summer. Whenever I’m in a café in France and it’s hot, I order a citron pressé. It is lemon juice squeezed into a glass with a few ice cubes, a pitcher of water, and a container of powdered sugar. You sweeten it yourself—how civilized—I can decide for myself how sour I want it and that changes depending on my mood.

In the spring I like lemon mousse because it wakes up my taste buds with a big wow. The recipe is easy but you do need to make it ahead of time and refrigerate overnight for it to set up before serving. Personally, I like that because then it is ready to serve for your virtual dinner party.

Lemon Mousse

Ingredients
5 egg yolks, freeze the egg whites*
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

 

Directions
  1. In a pan place an inch of water.
  2. Find a bowl large enough to sit on top of the pan so it doesn’t touch the water. Place aside.
  3. Zest the lemons; put one teaspoon aside for garnish.
  4. Juice the 4 lemons, remove the pulp and seeds; you should have about ⅔ of a cup of juice.
  5. Use the metal bowl you put aside, combine the yolks with the sugar, whisk until smooth.
  6. Bring the pot of water to a simmer so it is ready when you need it.
  7. Add the lemon juice and the zest to the yolk mixture, whisk to combine.
  8. When the water is boiling, lower the heat to a low simmer and place the bowl on top of the pan.
  9. Whisk continuously until the egg mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  10. Let the lemon mixture cool to room temperature.
  11. With a hand mixer, beat the heavy cream until it has firm peaks but do not over-beat the cream.
  12. Add ⅓ of the whipped cream to the cooled lemon, curd fold it in gently.
  13. Add the remaining whipped cream, folding it in until it is combined and you don’t see streaks in the mixture.
  14. Pour mixture into 6 or 8 small serving bowls or glasses.
  15. Cover and refrigerate overnight.
  16. Before serving, sprinkle a little lemon zest on top. 

*Freeze egg whites either together or individually. Thaw them and use them wherever a recipe calls for egg whites.

 **To zest means to remove the yellow part of the lemon skin that contains all the lemon flavor without touching the pith, the white layer that is bitter. Use a grater or vegetable peeler to remove it. Always zest before juicing the fruit.

 

 





1 Response

Jane
Jane

May 15, 2020

Ohhhhh this is lovely!! Please Scotty, beam me up to Paris so I can order a citron pressé!!

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