This is one of the desserts from the Nourishing Traditions Valentine's Day meal. For the results post for the whole dinner, please go here.
Everyone pretty much loved this mousse and I would make it again, with some slight changes. It could have been the lemons that I used, but this had a very strong lemon flavor. It was difficult to eat a serving of this at one sitting, although the flavor was very good. So the recipe below has the changes that I will make the next time I cook this recipe. I also note the original recipe in brackets.
I also may have cooked the egg mixture too long because I had a hard time folding it into the cream and then egg white mixture smoothly. I'm going to say though that this is due to my inexperience in making mousse, not the recipe's fault. Perfect your folding technique before you make this, it will help!
I served this with the shortcake duo, the large one on the left was the non-NT (I'm adapting it, will post recipe). The right one is the Hazelnut Almond shortbread, which was very tasty. It's great to have a small crisp cookie to go along with this mousse.
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