Subject: Lime Mousse
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 24 2003 - 05:36:53 EDT
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FOOD FUNNY
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Once again I'm indebted to George in Poughkeepsie for this batch of
head-scratchers. These are actual instruction labels on consumer
goods:
On a bag of Fritos: You could be a winner! No purchase necessary.
Details inside.
On some Swann frozen dinners: Serving suggestion: Defrost.
On Tesco's Tiramisu dessert: (printed on bottom of the box) Do not
turn upside down.
On Marks & Spencer Bread Pudding: Product will be hot after heating.
On a Korean kitchen knife: Warning: keep out of children.
On a food processor: Not to be used for the other use.
On Sainsbury's peanuts: Warning: contains nuts.
On an American Airlines packet of nuts: Instructions: open packet, eat
nuts.
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TODAY'S RECIPE
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The sweet tartness of the limes and the buttery smoothness of the
mousse make this one a genuine keeper.
All recipes this week are adapted from "The Silver Palate Cookbook" by
Julee Rosso and Sheila Lukins, available from Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/0894802046/worldwiderecipes
Lime Mousse
8 Tbs (110 g) butter
5 eggs
1 cup (250 ml) sugar
3/4 cup (180 ml) lime juice
Grated zest of 5 limes
2 cups (500 ml) heavy cream
Melt the butter in a pot set over, not in, simmering water. Beat the
eggs and sugar in a bowl until light and fluffy. Stir into the melted
butter and cook gently, stirring constantly, until the mixture
thickens to a custard consistency, about 8 minutes. Remove from the
heat, stir in the lime juice and zest, and cool to room temperature.
Whip the cream until it is very stiff (just before it turns to butter), and
fold in the lime mixture. Pour into 6 to 8 serving cups (wine glasses
are nice) or a serving bowl and chill for at least 2 hours before serving.
Serves 6 to 8.
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