Hay Hay It’s Donna Day #11 - Mousse
Helene from Tartelette is hosting the 11th Donna Hay event with the theme mousse. As a huge Donna Hay fan I'm going to take part in this hhdd #11 as I did two times before after I found this wonderful event in the www.
As you can see in Helene's invitation she's using some Martha Stewart candle holders to serve her mousse. I'm going to use a Martha Stewart recipe for my mousse. I found it in the newest issue of her magazine Living
Ingredients for the mousse:
150 gmsugar (I used only 130 g)
160 mllemon juice, freshly squeezed
1 tspginger, finely grated
240 mlheavy/whippening cream
Whish eggs, sugar, lemon juice, and ginger in a medium, heavy saucepan. cook over medium-low heat, stirring, until smooth, about 4 minutes. Raise heat to medium; cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 7 to 9 minutes. (I made this in a double boiler/bain marie.) Pour through a fine sieve into a bowl. Place plastic wrap directly on surface, and refrigerate until cold, about 30 minutes.
Using a whisk, beat cream until soft peaks form; fold whipped cream into lemon mixture. Cover, and refrigerate at least 30 minutes (up tp 2 days). Spoon into bowls, and serve with tuiles.
- Substitute the lemon juice with a stock made with bruised and brewed lemongrass and instead of the ginger use grated lemon peel.
Ingredients for the tuiles:
150 gsugar (I used only 130 g)
3large egg whites
30 gmbutter, unsalted, melted and cooled
2 Tbsall-purpose flour (I used an organic, unbleached, and stoneground one; I weighted the flour and it was exactly 22 gm.)
xxxgpistachios, unsalted, shelled, finely chopped (I used them unblanched )
Preheat the oven to 180 °C/350 °F.
Whisk sugar egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistacchios.
Line a baking sheet with a nonstick baking mat. Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise ot slightly (you will use handle of wooden spoon to form tuiles).
Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1½ inch/3,8 cm rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.
Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with them, [oh how do I wish that this will ever happen here in this humid country,] return to oven until pliabale, about 1 minute..) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to slose. Let cool completely.
Repeat with remaining batter.
Tuiles can be stored in an airtight container up to 1 week.
After several trials to form tuilles in this humid climate of Singapore I know already that I can't manage this in my tiny, unairconditioned kitchen. I simple wrapped the baked tuilles with the parchment paper and gave them immediately into a zip bag (to keep all those tiny ants and the termites away from them).
For variation 1 and 2
- Replace the pistaccios with desicated coconut shredds.