Quick Lemon Mousse

Quick Lemon Mousse - the mere mention of it makes my mouth water. Wow is this good stuff! I first saw the recipe featured during a cooking segment with Lucinda Scala Quinn on Martha's show a couple of weeks ago. It also appears in the May 2010 issue of Everyday Food.

Not only is this recipe incredibly easy to make, but it's pretty flexible too - the directions say you can vary the amount of fresh lemon juice, as well as the amount of unflavored gelatin used, depending on how far in advance you'd like to prepare it. Additionally, I found the amount of sugar in the recipe is also adjustable.

I made my lemon mouse using farm fresh raw cream given to me by a friend - what a treat that was! I garnished the mousse with wild black raspberries and candied lemon slices. If you love lemon, you'll really want to give this recipe a try!

Check out the difference between the store bought, ultra pasteurized cream on the left, and the farm fresh raw cream on the right. Sorry for the poor lighting - the photo was taken at night, but you can still see the amazing color difference. Not only is there a huge difference in color, if you look closely you can see the farm fresh raw cream is much creamier in texture.

Items used to make this recipe:

(affiliate links)

• lemon squeezer https://amzn.to/2LC9Uc5

• unflavored gelatin https://amzn.to/2E3DVvi

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Quick Lemon Mousse

Makes 4 servings

Printable Recipe

Ingredients

• 1/3 cup freshly squeezed lemon juice, strained

• 1/4 cup cold water

• 1 packet (or 2 1/4 teaspoons) unflavored powdered gelatin

• 1/2 cup granulated sugar (or more if needed)

• pinch fine salt

• 1 cup cold heavy cream

• fresh berries and candied lemon slices for garnish

Directions

1. In a small bowl, combine lemon juice and water; sprinkle gelatin on top and let sit until softened, about 2 minutes.

2. Fill a medium bowl with ice water; set aside until needed

3. In a small saucepan, combine gelatin mixture, sugar, and salt over medium heat; stir until gelatin and sugar dissolve, about 4 minutes.

4. Remove from heat and cool in ice bath; stirring occasionally until mixture reaches room temp, about 1 minute.

5. In a large bowl, whip heavy cream until soft peaks form.

6. Add cooled gelatin mixture and continue to whip until it thickens.

7. Divide among dessert dishes and chill in the freezer for 10 minutes, or chill in the refrigerator for 30 minutes. Garnish and serve.

Note

• This recipe can be made in advance by reducing the gelatin to 1 1/2 teaspoons; chill in the fridge for 1 1/2 hours. Truth be known, I sampled some leftover mousse made with the full amount of gelatin that had been refrigerated for several hours - it was a tad on the firm side, but still quite edible and delicious.

adapted from Everyday Food

Strawberry Sorbet

After all the snow we've experienced during the past few weeks, I'm longing for the return of summer. Since that clearly wont' be happening any time soon, the next best thing is enjoying strawberry sorbet bursting with bright summer flavor.

The strawberries available during the winter months here in Virginia are really flavorless, so I use frozen strawberries that I purchase in bulk at Costco. A 6 pound bag will make 6 quarts of sorbet for about $1.50 per quart (or you can make 2 quarts of sorbet and a batch of strawberry jam).

Items used to make this recipe:

(affiliate links)

• my favorite ice cream/gelato/sorbet maker https://amzn.to/2YsloAB

• a less expensive ice cream maker https://amzn.to/2W2gAV0

• copper sugar pot https://amzn.to/2VwuDTr

• lemon squeezer https://amzn.to/2Yr3ONy

• tulip dishes https://amzn.to/2Ynbu3a

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Strawberry Sorbet

makes 1 quart

Printable Recipe

Ingredients

Simple Syrup:

• 2/3 cups sugar

• 2/3 cups water

Sorbet:

• 1 pound frozen strawberries, thawed and pureed

• 1 tablespoon freshly squeezed lemon juice

• simple syrup to taste

• 1 1/2 teaspoons raspberry liqueur (optional)

Directions

To make the simple syrup:

1. Make the simple syrup by combining water and sugar together in a heavy bottomed sauce pan; stirring until the sugar completely dissolves.

2. Stop stirring and bring mixture to a boil; continue boiling for 1 minute.

3. Remove from heat; reserve.

To make the sorbet:

1. Combine pureed strawberries, lemon juice, and optional liqueur in a blender; puree until smooth.

2. Add simple syrup to taste.

3. Puree mixture again and chill completely (I put my whole blender jar right into the fridge).

4. When completely chilled, puree one last time to mix well before churning in your ice cream maker following the manufacturer's instructions.

5. Transfer sorbet to an airtight freezer-safe container; freeze for at least 4 hours before serving.

6. Allow to soften at room temperature for 10-15 minutes for easier scooping.