Thursday, February 10, 2011

Mouzette dessert

Page 146

This is a light lemon mousse.

I separated 2 eggs and whipped the whites to stiff peaks. I heated 2 tablespoons of chilled lemon juice in a cup for 45 seconds in the microwave. I then added 2 level teaspoons of Davis granulated gelatine and stirred to dissolve. To the yolks I added 8 sachets of natvia, the lemon/jelly slurry and then whipped with the electric beater. Then I added 1 1/2 tubs (300g) of philadelphia extra light cream cheese. When blended, I then tipped in the beaten egg whites and folded it together and then transferred it to a serving dish. Into the fridge for an hour and ready to eat.

I really liked it 8/10 it was light, yet filling. Peter said it was a real dessert, better than spice cream, 10/10 but Dan said it was good, but only gave it a 6.4/10.

- Posted using BlogPress from my iPhone

1 comment:

  1. Made this again with a little more gelatine (rounded rather than flat teaspoons and it was too firm I think.