Just Desserts: Lemon Mousse

Before I leave for Oz, which means I will be incommunicado for a while depending upon the notoriously fickle Interweb service provider service referred to as Telstra, I’d like to donate my low-carbohydrate recipe for Lemon Mousse to posterior. Whatever. Talking of waistline and posterior, mine are much reduced after only a month, so the low carbohydrate diet does work. Plenty of fresh veg, good servings of meat or other protein, don’t spare the fats and salt. Just exclude the starchy stuff.

This recipe is so incredibly easy. Well, it’s easy enough for a bozo like me to get right consistently. Lemon Mousse. Light, delicious and a lovely finishing dessert for after a really Gastrointestinal tract searing curry.

Here’s the low-carbohydrate version first which produces two servings.

Ingredients:

1 Cup Whipping cream
A drop or two or half a capful of Vanilla essence
Zest of a whole fresh lemon
A dessertspoonful of Xylitol sweetener, not any other kind because they don’t work very well in cooking.

Method:
Whip cream until it starts to thicken.
Add lemon zest.
Add vanilla essence
Add dessertspoon of Xylitol
Now whip that cream. Whip it good and hard. Go on. Lay on MacDuff. Spank that whisk mercilessly. Lash it until the cream mix you’re whipping stands up and screams for mercy. Don’t feel guilty. You’re only being cruel to be needlessly sadistic. Whip it enthusiastically until the mix stands erect and doesn’t flop over again.
Decant into portion sized bowls and put in bottom shelf of fridge (Not the freezer!) for at least half an hour.

Remove from fridge when chilled. Eat. Enjoy. Add a little defrosted fruit as a topping or use instead of ice cream.

Of course you could add a dessert spoon of cocoa powder (Not hot chocolate mix) instead of the lemon zest to get a chocolatey effect. Or even substitute the zest of an orange plus cocoa and a hint of vodka to create something that will put a smile on anyone’s face. My wife has officially declared the vodka, cocoa and orange version “Complete evil.” And has stated that it may not be served more than once or twice a week. I was planning to chuck in a measure of Cointreau to create another variant, but have been jokingly warned that this may lead to ‘sanctions’. What forms these ‘sanctions’ may take is not immediately apparent. Although my lady wife has been rummaging in our little bedside box and she’s currently dangling the pink furry handcuffs I thought I’d ‘lost’ sometime last year in front of my nose. Bloody things. Sanctions indeed.

To close; the high-Carbohydrate alternative to this dish is simply to replace the dessertspoon of Xylitol with two of sugar. Change flavourings as need be. It has as many variations as any fevered imagination will allow.

I may be back. What condition I will be in is another matter.

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