Meyer Lemon Mousse


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My mom did not really like Chocolate. I never really understood why growing up as I was a chocolate aficionado. Nothing could be better than chocolate then. Today, my world is changing. Though I still enjoy chocolate, I am much difficult with the kind of chocolate I will eat – preferably dark, 60% cocoa and from Europe…. Yeah I know…

These days however I am more tempted by citrus desserts and citrus mousse. When I saw this recipe on the net last week, it made me think of one of my mom’s favorite: Citron Glace so I had to try it. I made a few adjustments. The recipe was inspired from the Martha Stewart’s website.

Ingredients for 3 lemons:

  • 4 Meyer Lemon ( 3 for the shell, and one for the zest)
  • 1/4 cup of Myer Lemon Juice
  • 1 egg separated
  • 1/3 cup of sugar
  • 2 tbsp of butter
  • 1/4 cup of heavy cream
  • 1 tbsp of sugar for the egg whites
  • 1 pinch of salt
  1. Using a very sharp knife, trim the tip end of each lemon so that they can sit straight. photo 2Cut the top of the lemon about 1/4 of an inch from the top. Repeat those steps with all 3 lemons.photo 4
  2. With a spoon, carefully dig into the lemon and scoop the flesh out but being careful not to tear the lemon. photo 1Wrap the lemons in plastic wrap and refrigerate them so they will not dry out.
  3. PLace the flesh into a container and squeeze the juice out of it by squeezing the flesh through a a fine sieve. photo 2Keep only 1/4 cup of the juice for this dessert, and refrigerate the rest for some other usage.
  4. Place the 1/4 cup of lemon juice, the egg yolk and the sugar into a small saucepan and cook until the mixture thickens. Set aside.photo 3
  5. When the mixture is thick, let it cool completely, then add the butter and mix. Stir in the zest. Cover the mixture with a plastic wrap and seal it well so that a ” skin” will not form.
  6. PLace the heavy cream in a mixer and whip the cream until it forms hard peaks. Remove the whipped cream from the mixer and refrigerate.
  7. Clean the mixer, add the egg and  beat the egg whites with 1 pinch of salt and 1 tbsp of sugar to form glossy peaks.
  8. Remove the lemon curd and the whipped cream from the fridge and fold the whipped cream slowly into the curd.
  9. Fold the egg whites into this mixture.photo 2
  10. Fill a pastry bag with this mixture,  and fill the lemon shells with this mixture.photo 1photo 3
  11. Refrigerate for at least 1 hour. I personnally froze mine.photo 2
  12. Make sure to take the lemons out at least before 30 minutes before eating them. The mousse will be slightly frozen. But i kind of like to eat them that way:-)photo 5

Your turn to give it a try and tell me how you like them;-)

Bon Appetit and Happy Cooking!!!

Lime Panna Cotta


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With Spring around the corner, I fell like a refreshing dessert this week-end.  I wanted  something with light pastel color… What to do??? I thought of a panna cotta, it is light, and refreshing. Today I used lime but you can use any other seasonal fruit.

Panna cotta is one of my favorite desserts, because it requires very few ingredients, it is easy to do and can make some quite amazing looking desserts without efforts. All you need  is find a fun tray to mold your panna cotta into.

Today i used the petal tray from Demarle.

Ingredients for 12 flowers panna cotta:

  • 2 1/2 cup of heavy cream
  • 1/2 cup of sugar
  • 1/4 cup of lime juice
  • 1 pack of gelatin from 
  • zest of 2 limes
  1. Rinse the 2 limes that you will be using.
  2. grate the zest of each lime using a small grater.
  3. Set the zest aside.
  4. Squeeze the juice out of the 2 limes.
  5. In a small bowl, empty the content of 1 pack of gelatin. Pour the lime juice over it and stir. Let it rest for a few minutes until the gelatin expands.
  6. In a medium-sized saucepan, pour the heavy cream, the zest, the sugar and the gelatin and stir.
  7. Cook the mixture over a medium temperature and bring to boil.photo
  8. Cook for 5 minutes.
  9. Then pour the mixture into the container of your choice. I chose to use the petal mold.photo
  10. Place the tray into the freezer for 2-4 hours.
  11. To serve, unmold the flowers onto individual plates, and let the Panna cotta thaw out at room temperature for 30 minutes.
  12. I placed 2 flowers per plate and decorate the plates with some more lime zest.

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Bon Appetit and Happy Cooking!!!

Fast and Yummy Mango Smoothie


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Smoothies have never been a favorite of mine. Perhaps because they did not feel me enough, perhaps because they often looked complicated to make, and I never had all the ingredients to make them. Well it all changed this week. For some reason, my traditional breakfast did not suit with me this week. I did not feel like eating toast, or scrambled eggs or anything else really. But as a firm believer that breakfast should not be skipped, i scouted my fridge for something to eat. Fruits did not appeal to me… so what???? I had bananas getting brown and that’s when I decided that instead of wasting them, I could use them for a smoothie. I will tell you that I did not follow any recipe here, I just used what I had on hand and threw things here and there in my mixer.

Ingredients for 2 tall glasses:

  • 1 large banana
  • 1 mango ripe
  • 1 cup of milk ( almond, coconut or regular ) I used skim lactaid.
  • 2 tbsp of brown sugar, or honey, or agave.
  1. Place all ingredients besides the sugar in a mixer.
  2. Pulse
  3. Add sugar if you deem it necessary
  4. You may add more milk if you wish to make your smoothie more liquid.

You can substitute any fruit to the mango. One day i used strawberries, another day I used blueberries.

The recipe makes 2 tall glasses, so you can either share with a person in your household ( i did with my daughter Lisa one day), or you can keep one for snacks ( I also did that several days in a row.) Thos smoothies are very filling, and I was fully satisfied ans satiated. Give it a try, it is a nice healthy option for breakfast. Now I am a smoothie addict;-)

Bon Appetit and Happy Cooking!!!