Subject: Lemon Lime Mousse
From: Unicorn (unicorn@indenial.com)
Date: Sat Apr 06 2002 - 09:09:20 EST
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F O O D F U N N Y
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Reader Sue Gilbert writes, "This is not only a true food funny, but
also an example of a true irony. I recently made a recipe from a
fat-free cookbook that called for skim milk, non-fat yogurt, and egg
substitute. I didn't have any egg substitute so I substituted a real
egg instead.
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T O D A Y ' S R E C I P E
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Here is the final recipe from Larousse Gastronomique - for now. I'm
so crazy about this "everything you ever wanted to know about food and
cooking" book that I'm sure I'll feature it again in the "Favorite
Cookbooks" category.
All recipes this week are adapted from "Larousse Gastronomique,"
Clarkson Potter/Publishers, 2001 available in the new World Wide
Recipes Cookbook Store at
http://www.worldwiderecipes.com/cookbooks.htm
Lemon Lime Mousse
Note: Although this recipe calls for uncooked egg whites, the acidity
level is sufficient to kill salmonella bacteria.
2 eggs, separated
1/4 cup (60 ml) sugar
2 Tbs (30 ml) cornstarch (cornflour)
Juice of 6 limes
Juice of 2 lemons
Beat the egg yolks and sugar until foamy. Add the cornstarch and
juices. Bring the mixture to a boil in a non-reactive pot over
moderate heat, stirring constantly. Beat the egg whites until stiff
peaks form and fold into the egg yolk mixture. Spoon into ramekins or
small bowls and refrigerate for at least 1 hour. Serve chilled.
Serves 4 to 6.
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