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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I got this recipe out of Nourishing Traditions. This is a good one for a light spring or summer dessert, with little fuss! I've only made it once, but it was really good. Hope you all enjoy too! Ingredients:
6 egg yolks, at room temperature |
1/2 cup honey |
2 grated lemons, rind of |
2 strained lemons, juice of |
6 egg whites, at room temperature |
1 pinch sea salt |
1/2 cup heavy cream, well chilled |
Directions:
1. Place egg yolks, honey, lemon rind and lemon juice in the top of a double boiler over simmering water.
2. Whisk constantly for about 10 minutes until the mixture thickens.
3. Remove from heat and chill in the refrigerator for about 30 minutes.
4. Meanwhile, beat cream until stiff.
5. In a separate clean bowl, beat egg whites with sea salt until stiff.
6. Fold lemon mixture into cream.
7. Fold egg whites into cream and lemon mixture.
8. Spoon into individual parfait glasses and chill well before serving.
9. Note: You can make Lime Mousse too using the rind and juice or 3 limes instead of lemons.
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