The boys are off for their annual holiday this week without us. I am both excited (yes, for them, but also at the prospect of having time to paint the stairs, sleep in and, well, drink Aperol spritz and the like) and worried about missing them.
We were going to go away, me and the husband. But then I got booked for a few jobs and then his business took off and well, here we are, staring a week of work, DIY and tidying in the face. Is this an insight into when the boys leave home for good? Will we just spend our later years repainting hallways, spraypainting garden furniture (my latest obsession – I really do understand the lure of the spray-can now) and categorising photos? I was hoping for cruises and dancing and historical novels. Maybe a manicure if I were feeling flash.
Onto the recipe. Here is a white chocolate and lemon mousse that’s sweet, though not tooth itchingly so. It has sharp lemon cutting through the cloying sweetness. Only five ingredients, simple to rustle up and it makes a truck load (6 very generous portions) – so maybe invite some friends over. Limoncello on the side would be welcome.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Two years ago: Salmon and asparagus quiche, Rosemary chicken Dijon stew, Lemon, blueberry and white chocolate cupcakes, Apple, ginger and maple syrup cake and my Grandma’s Cornish ginger fairings from my book
Prep Time: 20 minutes
- 250g good quality white chocolate
- 100mls milk
- 70g lemon curd
- 60g egg whites (I use the pasteurised ones that come in a carton, called Two Chicks)
- 300mls double cream
Melt the chocolate and milk together either in the microwave or in a bowl suspended over a pan of simmering water. (Be careful not to let the water come into contact with the chocolate). Stir the lemon curd into the chocolate mixture and leave to cool. Whisk the egg whites to stiff peaks and the double cream to soft peaks (in separate bowls), then fold the chocolate into the cream with a metal spoon. Add a large tablespoon of the egg whites to the mixture and beat to loosen it a little. Then fold in the rest of the egg whites with a metal spoon, using a cutting action. Chill and serve.
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