Join the Conversation
To find out more about Facebook commenting please read the Conversation Guidelines and FAQs
Liven up spring with double-strength lemon mousse
This pale yellow mousse is lovely heaped into small glass bowls and topped with fresh berries.
The striver promises to give it his all. More: 110 percent. He pledges himself to effort. More: to redouble that effort. Leading us off-message, distracted by brawny syntax.
Redo means do, twice. Review means view, twice. Redouble means double, once.
This undercount is unfair. It’s a rebuff of “re.” It’s a wrong we vow to right. We are printing up double-sided placards in support of a quadruple-strength redouble. We plan to hoist them at the next convention of the Modern Language Association.
Should that campaign fail, we’ll focus on local change — like doubling up on double-strength lemon mousse. A bowl of sunny citrus folded into soft cream bolsters household approval ratings — fourfold.
Prep: 30 minutes plus time to cool
Cook: 5 minutes
Makes: 8 servings
6 lemons (approximately)
3/4 cup plus 2 tablespoons sugar
1 stick (1/2 cup) unsalted butter, melted
1 cup heavy cream
1/2 teaspoon vanilla
Squeeze: Zest 2 lemons into a large heavy saucepan. Squeeze all lemons and measure out 3/4 cup juice; pour into the pan. Whisk in 3/4 cup sugar, the eggs and butter.
Thicken: Set pan over medium heat and whisk until thick, 5-6 minutes. Press this tart lemon curd through a fine-mesh sieve into a clean bowl.
Chill: Let cool. Cover and chill.
Whip: Use an electric mixer fitted with the whisk attachment (or a handheld whisk and muscle) to whip cream, remaining 2 tablespoons sugar and the vanilla to sturdy peaks. Pour in chilled lemon curd and whip briefly to combine.
Serve: This pale yellow mousse is lovely heaped into small glass bowls and topped with fresh berries.
Copyright 2016 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.