Mama Said – Lukas Graham
After 2 weeks without posting here, the blog is back on its track (at least I hope so). I’m quite busy at the moment with my jobs and I have a little new plan for early December, I don’t really want to talk about it to keep my luck with me but I really hope that it’ll work. Anyway, the blog was put aside for a while but, here we are, back on tracks!
So, let’s talk serious business here: yummy business. The other day I really wanted to eat lemon and I really wanted to eat mascarpone so I said to myself « Hey, let’s make a lemon mousse », su-per logical sometimes. I googled for recipes and they were quite all the same so I made it, using a tiny bit more gourmandise to the recipe…
Serve 4. 250 mascarpone, 3 eggs, 2 organic lemons, 80g sugar, 1 pinch of salt, 6 biscuits (I used French « petits beurre » but you can use mcvities, or any other biscuits)
Prep: 15mn — Rest: at least 2h
In a bowl, mix the 3 egg yolks with the sugar and add the mascarpone, mix again. Zest a lemon, squeeze all of them and it to your bowl. Whisk your prep so it becomes thicker.
In another bowl, whip egg whites to a light mousse with a pinch of salt. Add those little by little to your previous ball, mixing gently overtime you add a bit. Be very gentle, lift the spatula carefully, it will allow your mousse to be lighter.
Crumble your biscuits in little ramekins, count 1 biscuit and a half per ramekin. Put the lemon mousse on it, try to share the mousse fairly in 4. Let it cool in the fridge for at least 2 hours.
After 2 hours (or more), your mousse should be set. You can decorate it with zests or crumbled biscuits. It is not only pretty, it is also really yummy, really fresh! I admit that with those temperature (3 degrees where I am), we tend to want something tough, something hot and invigorating but away away with your ideas, even if this mousse is fresh, it is so soft, so delicate, so… invigorating! And, if you want a very hot, tough yummy recipe, wait until Thursday, I am going to give you one very much like that.