more or less resurrected even by this influence, today I present the lemon mousse. I prepared yesterday for dessert for the birthday dinner for my dad. Yes, my father was born on 8 March, the feast of the woman. Usually my make a big party in our beautiful country house near the Falls of Monte Gelato. Memorable party full of friends (including some inevitable historical and my friends and my sister waiting eager these days!) With fire and music under the shade of the gigantic mimosa near the house in this period is full of flowers and smells like never before .
no party this year instead. Mum is unwell and diet, my Grandma is just out of rehab after fracture of the femur (but the usual rock 86enne grandmother has recovered so amazing) I have just recovered and several friends have had their problems. In short, to postpone celebrations. Even the poor and beautiful mimosa decided to leave: a nasty tornado had uprooted from the land and the neighboring farmer called us to let us know! On the other hand I have a house full of beautiful and fragrant yellow branches that my father led after going to remove the poor tree.
What have we done this year? A homemade dinner just us, mom, dad, sister and boyfriend babe, me and the Boyfriend Tiring. And since my father is a large sweet tooth with lemon (not too sweet!) I decided to make a dessert named after him: a good lemon mousse! Mom is on a diet? well, it makes the mousse light! And believe me, it's delicious! A delicate foam scented pale yellow and inviting. Needless to say that lemons have to be very good, maybe the scent of Amalfi lemons ... If you prepare a lemon mousse is essential that lemons are good, otherwise we will get a poor and anonymous mousse to forget easily. Serve in cups or glasses as I did. I remember seeing the image of these beautiful glasses with a lemon slice in transparency in the encyclopedia of Italian cooking and I liked it so much that I copied this beautiful presentation. Is realized easily by taking a finger (pulito!) the slice of lemon stuck to the glass with a spoon while we fill it with mousse. We lift a finger, lick it there (voluptuous), and add the last tablespoon to make a nice mound.
With this recipe also participate in the contest of Citrus Cinzia
Here are the doses for 6
lemon mousse
organic lemons 4
150 g sugar 6 eggs
cornstarch 1 tablespoon (optional)
water (or vodka!) 4 tablespoons
Grate the zest of 2 / 3 lemons and squeeze the juice of all 4. Separate the yolks from the whites and set aside. In a saucepan, whisk the yolks with sugar, add the juice and zest of lemons and spoons of water (or vodka). Mix. Cook the mixture water bath for about 5 minutes stirring constantly (be careful to the formation of lumps!). Add the cornstarch and cook about 5 minutes. Once you have a smooth and thick as a cream remove from heat. Let cool. Meanwhile, whip the egg whites not too firm. Add the lemon cream to the egg whites slightly at a time, stirring with a plastic or silicone spatula from the bottom up. Do not hurry, stir from bottom to top until the compounds are not perfectly mixed. Put into glasses and keep in refrigerator until ready to serve (and at least 1 hour).
