Saturday, May 30, 2009

Snack-urday 118

Summertime is for deliciously-cool desserts.

So, to that end, enjoy making this easy mousse, and then thoroughly enjoy eating and sharing it.

Lemon Mousse

(about 18 servings)

8 large egg whites
2 cups confectioners sugar
1/2 cup fresh lemon juice
1 cup light corn syrup
3 cups heavy cream

Combine egg whites, sugar and lemon juice in the top pot of a double boiler. Over 2 inches of boiling water whisk the egg whites until smooth, airy and very thick. Add the corn syrup and whisk until smooth. Remove from the heat. Put the beaten whites into a large bowl, cover and refrigerate for an hour. In an hour remove the bowl from the fridge and add the heavy cream. Using the electric mixer beat until stiff, and forming peaks. Spoon into dessert cups or bowls and refrigerate again until it is time to serve.

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