CREMA DI LIMONCELLO MOUSSE

lemon1

I’m thrown between hope and despair here, no not really but right now it’s like living in/on a roller coaster for a meteopathic person like me, one day of bright lovely sunshine is followed by at least one day of total greyness and I have to say that I feel cheated. Sure, the spring proceeds and it flowers and blossoms all over the place but where’s the warming sun? I want to be able to go outside and sit in the sun every day now. Close my eyes and listen to the humming and buzzing and the chattering. Feel the sun warm up my body and my soul. Especially the latter, how nice it would be if the sun could just melt away all the strange things I feel that I have accumulated there lately. Well, some people say that the soul doesn’t exist. And I suppose I should be happy that at least there are a lot of flowers and blossoms to light up the greygreygrey. I suppose I just should get on living instead of complaining so I’ll make yet another try but I can’t remove that little angry voice that is buzzing inside my head though…

If you want to make your day a bit happier check out Sean’s (Hedonia) Eatsdropper and if you want to make my life happier, send him your Eatsdroppings so that he can go on posting them! The address is found in the linked post right above.

This is the dessert that I made for the Swedish Cyber Chef that I wrote about yesterday. I have to say that it is really good. Very good even. I’m sorry if I sound like a big bragger but I’m just so satisfied with it.

cyberkocken12
CREMA DI LIMONCELLO MOUSSE
2 portions

1 egg
1 egg yolk
50 ml / 0.2 cup sugar
4 tblsp Crema di Limoncello, it probably works as well with normal Limoncello
2 tsp gelatin powder (remember that the European teaspoon (and tablespoon) measure is slightly less)
150 ml / 0.63 cup fresh cream

- Mix the gelatin powder with 2 tblsp water and leave it to absorb.
- Whip egg, egg yolk and sugar in a bowl until it’s white and fluffy, then add the Crema di Limoncello, a little at a time.
- Heat up the egg cream in a bain-marie or double boiler, whipping all the time and when it has thickened you add the gelatin, stir really, really well and put the bowl aside and leave it to get cold. Stir often.
- Meanwhile you whip the cream, not too hard though, it should still move a little when you incline the bowl but it must not be runny.
- Mix the whipped cream with the egg cream very carefully, mix well but with a light hand to to speak.
- Put the mousse in whatever you want to serve it in and then put it in the fridge for at least 2 hours.

cyberkocken10

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