Ya’ll life is complicated.
And is at this moment a bit of a horrific drag.
When I first left my job 2 years ago I had this recurring nightmare that I was trapped in the building and couldn’t get out. All I wanted was to be free and to just get out of the building! But everywhere I went there was a dead end, or my manager had different jobs that I just had to do, or the doors were broken and I couldn’t get out.
I had these dreams often. I would wake up all shaky and sweaty. It was freaky.
Well I am now living that nightmare. And it’s killing me.
Remember when I said I was excited for my job now? Well throw that crap out the window! That place is the place where dreams go to die. Oh how I loath it. Only 363 days until my contract is over and I can tell them to stuff it.
Oh ya I signed that horrible contract Saturday. And today is Monday.
Well that was fast.
What I am trying to say is things suck right now. In a large amount of ways.
But what doesn’t suck? What is still my loving friend?
I love you food.
And more importantly today – honey lemon mousse.
Remember the other day when I said I loved lemon curd. Well take lemon curd and bring it up 3 notches of deliciousness and you have lemon mousse.
Oh man lemon mousse is so good I don’t even know how to describe it.
It’s tangy and sweet and airy and is like eating heavenly lemony clouds.
It cheers my down cast soul.
And I need a lot of that right now.
Honey Lemon Mousse
You Will Need:
4 eggs – use the best quality you can find for this recipe.
1/4 cup honey
1/4 cup lemon juice
tiny pinch of salt
4 tablespoons of butter
Step 1: Start by separating the eggs. Yolks in one bowl, whites in the other.
Step 2: Put the yolks, honey, salt, and lemon juice into a small pot and slowly warm on medium low heat, whisking frequently until thickened. Mine took about 8 minutes.
Step 3: Remove the pot from heat and stir in the butter. Put the pot of lemon curd aside while you prepare the egg whites.
Step 4: Beat the egg whites until stiff peaks form.
Step 5: Add the lemon curd to the egg whites, and carefully fold together. Fold I tell you, fold! You don’t want to stir or whisk it together or else you’ll deflate all that air you just whipped into the egg whites. Fold the mousse. Massage the mousse. Love the mousse. Be one with the mousse. Too much? I’m very passionate about folding. Just ask my laundry baskets.
Ok that was a big fat lie, I hate folding. Washing and drying fine but folding is taking it too far!
But where were we? Ah yes lemon mousse. Be sure to lick the spatula when you’re done. It’s mandatory.
Step 6: Once you have it folded together nicely, let it rest in the fridge anywhere from a half hour to an hour.
Note: Be sure to use this up the day you make it or it will separate. I just give it a good stir and it still tastes great but some of the poof will have left the mousse.
And then enjoy. Because hot diggity dog it is a-mazing!
Light, fluffy, airy, and lemony. Just a few of my favourite things.
And I need favourite things right now.