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Saturday, 24 November 2012

Strawberry or Lemon Mousse


This is a tale of two puddings . It started badly. I made this strawberry mousse ( alias a golden oldie called jelly whip) for my granddaughter's birthday, To make it a little more girly and exotic I added some rose water. Bad idea! Only one person showed any appreciation and that was my granddaughter Emily whose face lights up at the very thought of any dessert and has been known to cheekily calls me Grandma Pudding. How embarrassing to be caught out at a birthday dinner! Should always try first.

My sister in law Alison, who was there, has now put me right. She makes this dessert two ways and without rosewater. The lemon one, she says, is the best as it tastes like a proper mousse should with the sharp citrussy flavour of the lemon cutting through  the sweetness of the jelly.  To make it more fruity she adds some sliced strawberries to the pink mousse.

For these recipes the evaporated mik has to be very well chilled. Overnight in the fridge is good. The jelly has to cool down completely in the fridge, just to the point where it is ready to start setting.This means watching it carefully.

The  first time I made it I didn't.So it set completely.With a few bursts in the microwave it was easily turned into a liquid again.Then I did watch it carefully until it was almost set.

Each of these desserts makes enough for 6 servings in pretty teacups or smallish bowls but the recipe can easily be doubled.


Lemon Mousse:

1 packet of lemon jelly
1/2 tin of evaporated milk
1/2 cup of water
1/2 cup of lemon juice
grated rind of 1/2 orange

Method:
Chill the evaporated milk well ( for several hours in the fridge)
Make up the jelly with 1/2 cup of boiling water
Stir in 1/2 cup of lemon juice and the grated rind of 1/2 orange
Whip the chilled evaporated milk for several minutes until it is thick and frothy and has at least doubled in volume.
Mix the jelly and evaporated milk together briefly until there are no streaks.
Put back in the fridge until set (Allow a couple of hours for this)

Pink Mousse:

1 packet of raspberry jelly ( I used Gregg's )
1/2 tin of evaporated milk
1 cup of water
A few strawberries

Method:

Chill the evaporated milk well ( for several hours in the fridge)
Make the jelly up with 1 cup of boiling water and leave till almost set.
Whip the chilled evaporated milk for several minutes until it is thick and frothy
Mix the jelly and evaporated milk together briefly until there are no streaks.
Lightly stir in a handful of sliced strawberries.
Put back in the fridge until set (Allow a couple of hours for this)








 

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