Happy, Happy Saturday and welcome to the first ‘Getting Ready for Spring’ Party.
Each week we’ll all have a chance to share the springy things that we’ve been creating.
They may be; recipes, photos, wreaths, gardening, tablescapes…
It’s up to you.
ArtsyGirl and I might be the hosts but this is your party so have some fun.
We only ask that you don’t link Etsy shops or giveaways here.
Other than that, have some fun.
My project for the week is a sunny dessert that would bring spring to even the darkest of winter days.
Lemon Mousse, pretty enough for company but easy enough to have anytime.
First you make a lemon curd, this is a terrific filling on its own for tarts, cookies or cake.
I especially like this idea as I had lots of lemons leftover from starting a batch of limoncello (I just needed the rind). The starting picture doesn’t look terribly promising but just give me time and I’ll convince you C:
Create a double boiler over barely simmering water and place in a heatproof bowl: 10 eggs (don’t fret, you can easily 1/2 this recipe), 1 cup lemon juice (ergo the ugly lemons), zest of 1 lemon, 1 1/2 cups sugar.
As the eggs get warmer, the mixture will thicken. DON’T leave this for a moment or you will have lemon flavoured eggs.
After beating for approx. 5 minutes you’ll have…
and great biceps.
Take off the heat and add; 1/2 cup butter and a pinch of salt.
While your curd is colling you can beat 500 ml. of 35% cream.
Take out 1/2 of your lemon curd (keep the other half for smearing on scones for a really posh breakfast) and fold in 1/2 of your cream.
This lightens the whole mixture.
Add the remaining cream, using your whisk to blend.
Place in a pretty glass and garnish with strawberries and/or shaved chocolate.
This recipe will amke 8 servings (and those aren’t tiny C:)
Have fun with the party and I look forward to visiting you all.
I hope you pop by tomorrow to see the next amazing giveaway that I’ll be offering (there’s a less than subtle hint on my sidebar right now).