Thursday, December 16, 2010

Lemon Mousse

I made this mousse to top off my lemon raspberry cream cheesecake. The first try I followed the recipe exactly- and it was very good. When making mousse, you have to hope it’s going to set up, keep its shape, but still be smooth and soft. It was. The lemon was perfect too- not too tart, great balance of sweetness and flavor. The second try, I wanted to omit the whipped egg whites. Because they are raw and I was sharing this with guests so I didn’t want anyone to get a tummy ache. So I replaced the whipped egg whites with sweetened whipped cream. I have to say it made it even better. The texture went from smooth to velvet. Absolutely luscious. Thanks Ina!

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