Monday, August 8, 2011
Frozen Lemon Mousse with Blueberry Wine
So after a lot of thinking, I landed on the right idea: Real Simple's frozen lemon mousse. I was partially motivated because I wanted to make something that would pair well with blueberry wine.
The hardest part of this recipe is making sure you have 2 hours to allow it to chill. Otherwise, I thought it was very easy.
In a saucepan, combine 1/4 cup of fresh squeezed lemon juice, five tablespoons of sugar and four egg yolks (you should have seen me trying to separate eggs...always entertaining). Stir the mixture for about five minutes on medium low heat.
When the mixture is warm, pour it through a strainer into a large bowl. This way, it will remove the inevitable clumps.