‘COOKINGWITHMAVIS’#48 ‘Rearing-the-end’ ..or HARNESSING the cyber world?
REARING –THE- END?
IT all began unintentionally , when I wrote a naughty email about a wonderfully
jovial evening out with a party of friends at a specific-not-to-be-named-venue,
celebrating a birthday.
My writings were virally dispersed in a freNzy of emailed fun, hopefully with My true
identity withheld!
And when, as guest
at a sumptuous
New Year’s Day luncheon at ‘Friends Other’ , to my astonishment!!!! , the
topic of conversation amongst persons present, strangers they were to me, was “ That Email ”….and so My identity was disclosed, as
the author describing that delectable evening.
Yes! - of
the fun , the fashion , the food and especially the garish musical entertainment …a-an-and the look on patrons’ faces when I had no option but to pass though the crowds at our friend’s 40th birthday being hosted
there, with a chocolate cake topped with
a clutch of semi-naked Barbies!…
Thus, a Romantic notion evolved from a spontaneous conversation (see
blog # 4 ) …could I blog indefinitely?... could I blog ‘ad infinitum’? .... or should I have
a definite duration of delicious fun?...yes, a
‘cut-off ’ date.
To-date, compiling ‘cookingwithmavis’ has been a wonderful and cathartic exercise
in imagination, productivity and creativeness, often putting my daily life ‘on
hold ’ while
my ‘Prep’ dominated our lives.
Not unusual for MyM and ‘BestFriendMo’ or ‘Other
Occasional Dinner Guest ’ to have to patiently wait while I styled or photographed myriads of shots before
serving a meal or before a sublime
dessert was served, and as I near week #52
and my 52nd blog, do I end a wonderful
year of playing
with words and attempting to
tempt You,
my reader, to try your hand at
easy recipes? Do I say good-bye, or should I endeavour to make You chuckle a little longer…
I think
it is not impolite, but to ask you, either
to “join” and become a “member” or to
email me with your thoughts on this matter
- after all , will you at all
miss “…‘MAVIS’s ” weekly
Thursday banter, should I choose to withdraw to a NORMAL daily life,
one of no stREss, endless leisure and no impending deadlines?
I know I have indulged a good many hundreds of you
on my mailing list, for not having the hassle to
‘join’ this site as members, but it is, I say, time for
a smidgeon of “resounDing” adulation
...what do you think?
I look forward to your usual mails, or some of
you might prefer to send a comment to….. cookingwithmavis@gmail.com ...or find ‘Mavis on Facebook.
Of course, the *!# best prize #* would be to have an endless list of “Members” join !
Go-on then, should our ‘Mavis
continue to entice a giggle……
And so to recipes…..
LEMON
MOUSSE
 |
| LEMON MOUSSE - THE 'PREP' |
 |
| INGREDIENTS for LEMON MOUSSE: EGG WHITES + EGG YOLKS + SUGAR + WATER & GELATINE CRYSTALS + CREAM-of-TARTAR + LEMON JUICE + LEMON RIND + WHIPPING CREAM |
INGREDIENTS:
5 ‘jumbo’-size / extra-large eggs, separated
1¼ cups sugar
⅔ cup freshly
squeezed lemon juice (about 3 lemons)
2 tablespoons
lemon rind , finely
grated, (of about 3 lemons)
2 tablespoons
(20g) gelatine, dissolved in:
½ cup cold water
(room temperature)
2 cups (500ml)
fresh (whipping) cream
⅛ teaspoon
cream-of-tartar
METHOD:
1) Finely grate the
lemon rind and set aside
2) Squeeze the
lemons to make ⅔ cup juice and set aside
3) In a small
heatproof glass bowl, mix the gelatine crystals in the ½ cup cold water, and stir.
4) Place this
small glass bowl into a larger heatproof bowl, and fill halfway up the outsides
of the smaller bowl of gelatine mixture, with hot (not quite boiling) water.
Leave for 5 minutes, stir and see that the gelatine has completely dissolved – (it
will become clear). Set aside
5) Separate the
egg whites from the egg yolks.
6) Beat the yolks
with the sugar, then slowly add the lemon juice + lemon rind
7) In a separate
dry, clean bowl, beat the egg whites and cream of tartar (with a clean, dry
beater!) until stiff,
but be careful NOT* to over beat till dry .
8) In a separate
bowl, whip the cream lightly till thick (do not over beat)
9) Then, gently
fold*
the whipped cream, preferably with a large metal spoon into the lemon/sugar
mixture.
10) Then gently
fold in the gelatine/water mixture
11) Gently fold in
the stiff egg whites.
12) Gently spoon
the mixture into a glass serving bowl, or individual small dishes. Best to
gently pour the mixture over the back of a metal spoon,
so it keeps the mixture aerated.
13) Chill bowl of
mousse for at least 2 hours before serving.
- Individual-portion bowls will set within 30
minutes.
Serves at least 12 portions…or more…OR
LESS if greedy! Mmmmmmm…
 |
| DISSOLVING THE GELATINE CRYSTALS IN MINI HOT WATER BATH |
 |
| GELATINE CRYSTALS NEARLY DISSOLVED |
 |
| GELATINE: CLEAR, LIQUID, DISSOLVED |
 |
| THE ULTIMATE LEMON MOUSSE! |
 |
| INDIVIDUAL PORTION LEMON MOUSSE |
* “Folding-in”
mixtures:
To successfully “fold-in”
one mixture into another, best to do so
with a large metal spoon, gradually adding a couple of spoonfuls at a time, and
using a generous hand-movement lifting / ‘scooping’ from the bottom of the bowl
of mixture, bringing up and over and down again, careful to keep the mixtures aerated.
Remember to fold
the lighter mixture into the heavier mixture…here, the whipped cream into the egg/sugar/lemon juice
mixture, then lastly add the beaten egg whites.
* If you over-beat the egg whites, by mistake, just fold in a little of the
sugar/juice mixture to the beaten whites, to ‘un-stiffen’ the whites a little.
So as usual - ‘til next week,
‘COOKINGWITHMAVIS’PS....
Instructions how to join..then comment too!
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Click
onto “blogs I am following”
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Scroll
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In the
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Click
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Kindly
allow the “FOLLOW PUBLICLY
AS…”
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Click
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….and
hopefully you will be alerted each time ’Mavis rears her head!
Now you are
registered as ‘joined’ - a “follower” – this adds
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To post a
comment:
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your peace of mind,
All comments are sent to my email address via Google’s privacy, not disclosing the sender’s
details, for me to accept …or reject……
