Be Happy, Feel Beautiful
When it gets hot out and ice cream gets boring after a while, a mousse is a great alternative. If you are thinking of the hair product, don’t worry, dessert mousses only have the same fluffy texture and make you feel as good.
Bringing either dish will give you rave reviews amongst your family and friends at any function you would choose to bring them to. It might even be a good idea to bring them both.
Lemon Mousse with Basil-Macerated Strawberries
This summer lemon mousse with strawberries is a light, airy dish that will make you ask for more and feel refreshed after eating it.
5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
Pinch of salt
1 1/3 cups chilled heavy whipping cream
½ pound strawberries, stems removed and sliced
3 tablespoons Basil Simple Syrup (recipe follows)
Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium bowl until combined. Set bowl over saucepan of simmering water (this is a makeshift double boiler). Whisk until mixture is very thick, about 6 minutes. Remove and let the lemon mixture cool to room temperature.
Beat remaining 1 1/3 cups cream in large bowl until firm peaks form. Carefully fold whipped cream into the lemon mixture, 1 cup at a time. (You should have 3 cups total).
Divide the mixture between 4 punch glasses or small bowls. Chill for at least 2 hours, and up to 1 day.
In a medium mixing bowl, spoon the simple syrup over the strawberries and toss to combine. Cover and refrigerate for 1 hour, stirring occasionally.
When ready to serve, using a slotted spoon, spoon the strawberries over the mousse and garnish with a basil leaf.
Basil Simple Syrup
½ cup sugar
½ cup water
½ cup fresh basil leaves
Combine the sugar and water in a small saucepan and bring to a boil. Stir until the sugar dissolves, less than a minute. Turn off heat and add the basil. Stir to combine, and let steep for 1 hour. Remove to an airtight container and refrigerate.
If you have a need for something a little less tart, try this chocolate mousse. Be sure to add the extra half-pound of strawberries that you used to make the lemon mousse. This alternative is great for: date nights, dinners with the girls or any other times when you feel like being a little indulgent.
Airy Chocolate Mousse
1 cup chocolate chips
1/4 cup water
2 tablespoons butter
3 extra large eggs (or 4 large)
pinch of salt
1/4 cup sugar
Melt the chocolate in a microwave-safe bowl with the water and the butter. This takes about 2 minutes in my microwave–you want to remove the bowl when the chips still hold their shape, then finish the melting by stirring. This way the chocolate never gets too hot.
In a double boiler (or makeshift double boiler: use a heatproof bowl set over a skillet or pot of simmering water), heat the eggs with the sugar. Stir constantly with a fork or a whisk until the eggs are incredibly foamy and a drop of the liquid on your wrist feels legitimately hot If you have a candy thermometer, this should measure about 180 degrees. But be careful not to let the eggs curdle.
Remove the heated egg mixture from the stove and start beating it with electric mixers on high speed. Beat for about 5 minutes, or until the eggs are very light yellow, quite enlarged, and nearly cool.
Mix about a quarter of the eggs into the cooled chocolate to lighten. Fold in the rest of the beaten eggs very carefully, trying to keep in all the air you can. It’s okay if there are a few swirls of chocolate.
Transfer to a container and refrigerate 2 hours or more before serving.