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Article: Kitchen Detective: Unusual ingredient improves mousse's flavor; White chocolate balances out acidity of lemon juice and zest
- Article from:
- Charleston Daily Mail
- Article date:
- May 18, 2005
- Author:
CopyrightCopyright 2005 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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EDITOR: COOK'S ILLUSTRATED
There is nothing wrong with chocolate mousse, but there is
something particularly appealing about pairing the taste of lemon
with the airy yet creamy texture of a mousse. Of course, like any
mousse, the trick is to get the balance right, making it neither
bitter nor saccharine, neither foamy nor dense and rich.
The basic concept is simple enough - make a lemon curd on top of
the stove and then fold in beaten egg whites and whipped cream. There
are other approaches, to be sure, but this one won in our testing as
providing the most depth of texture and flavor. (Some recipes use
gelatin rather than cornstarch as a thickener but we found gelatin to
be fussy and ...