Yea, I’m a complete and total slacker this month. Since Alex still isn’t home from training, I’ve have zero motivation to do anything in the kitchen, and I’ve pretty much been living on buffalo chicken dip and wine. Thankfully, he comes home on Sunday and we’ll be able to get back into a routine, and back into a cooking routine as well!
As part of another recipe swap I participated in, I received the blog So Tasty So Yummy! I spent some time browsing her recipes, before I settled on the Lemon Mousse. I’ve frequently professed my love to lemon, so I figured this would be another way to enjoy one of my most favorite flavors. The verdict? I could even use more lemon flavor! I thought I tasted the butter a little too much, but overall I liked the raspberry and lemon combination. I’ll stress though, which I don’t think I followed very well in her original recipe, make sure the lemon mixture is completely smooth before you get to the step of mixing it with the whipped cream! Enjoy!
-3 large egg yolks + 1 egg
-Zest of 1/2 lemon
-1/4 cup freshly squeezed lemon juice, (2 lemons)
-1/2 cup sugar
-4 tablespoons unsalted butter, cold and cut into pieces
-1/2 cup heavy cream, whipped
1. Combine eggs, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium-low heat, stir constantly. Cook 5 to 7 minutes.
2. Remove from heat an add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Make sure it gets completely smooth!!
3. Pour into a bowl and refrigerate covered with plastic wrap chilled, at least 1 hour.