Greetings and Happy Spring,
We take this time to send you all Springtime Greetings
For those who are celebrating Passover,
We wish you many Joys and Blessings at Passover.
May You Rejoice in Traditions
And May You Enjoy a Spring
Filled with New Beginnings
For those who are Celebrating Easter,
AUGURI di PASQUA
May the Glory and the Promise of this
Joyous Time of Year
Bring Peace and Happiness
To You and Those You hold Dear.
Buona Pasqua e Buona Pasquetta. (Traditionally Easter Monday is a glorious holiday for Italians, too). It is our hope that this Holiday will be Joyous and Blessed for you and your loved ones.
If your home is anything like ours, you will be sitting at the table and eating for quite a while. So after the antipasto and after the pasta and after the roast with a myriad of vegetables something refreshing is enjoyable. One of the desserts we will enjoy this Easter is LEMON MOUSSE. So refreshing after a big meal.
1 Envelope Unflavored Gelatin
2 Tbs Lemon Zest
½ Cup Water
1 Cup Whipping Cream
3 Eggs – separated
Lemon Wedges, if desired – cut in half and sliced thin
1 Cup Granulated Sugar
1/3 Cup Lemon Juice – freshly squeezed
2 Tbs Granulated Sugar
Sprinkle gelatin over ½ cup water in a small saucepan and let stand for about 3 minutes. A sort of film will form. Then simmer uncovered over low heat, stirring often until the gelatin dissolves and the liquid is clear. Remove from the heat and let cool just until it gets slightly warm. Do not let it get too cold or it will set.
Beat egg yolks in a small bowl slowly adding the sugar until thick and lemon colored. Add the lemon juice and zest gradually. Beat on high speed for about 7-8 minutes and then stir in the gelatin mixture making sure it is well combined. Refrigerate this mixture, covered, for about 30 minutes or until it mounds when dropped from a teaspoon.
Beat the egg whites in a medium bowl until stiff gradually adding the 2 Tbs of sugar. Whisk the refrigerated gelatin mixture in a bowl to remove any lumps.
Whisk 1 cup of heavy cream until stiff and then fold the whipped cream and the beaten egg whites into the gelatin mixture. Pour all into a 1½ quart serving or soufflé bowl. (It makes a nice presentation in a glass bowl.) Refrigerate until firm: at least 5 hours. Garnish with more whipped cream and, if desired, topped with the thinly sliced lemon wedges. If you don’t want to use lemon wedges a little lemon zest sprinkled over the top also adds a nice touch.