| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sugar |
| 1 |
c |
Milk |
| 3 |
|
Egg yolks |
| 1 |
|
Lemon, grated rind of |
| 1/3 |
c |
Lemon juice |
| 2 |
c |
Heavy cream, whipped |
INSTRUCTIONS
In the top of a double boiler mix the cornstarch, salt and sugar. Add the
milk and over boiling water, cook the mixture stirring often for 15
minutes. In the mixing bowl, beat the egg yolks until light, slowly pour
the hot mixture over the yolks, stirring constantly. Return the custard to
the double boiler and cook for l min, stirring. Stir in the grated rind and
juice. Allow the mixture to cool somewhat and then chill it in the
refrigerator. Into the chilled mixture, fold the whipped cream. Spoon the
mousse into a serving dish and put it in the freezer for at least 3 hours.
Serving Ideas : Just enjoy.
NOTES : Light in flavor and texture, this mousse is a pleasant dessert with
which to end a good meal. You can try this, the unchilled mousse mixture
can be spooned over 1 pint strawberries, hulled, rinsed and drained. Halved
lengthways and arranged on the bottom of a serving dish. Then chill the
dessert.
Recipe by: Fruit in Cooking-1973
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 1 Ma, r 1997.
A Message from our Provider:
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