There are a lot of times in winter, like I touched on a while ago, when I crave warm comforting dinners. A bowl of stew or fat “wodge” of crumble is always going to make a chilly night all cosy and delicious! But as you leave autumn and edge towards winter, there are times when I also crave something light, refreshing and zingy: just to wake me out of the dark winter stupor. This little dessert does just that…
It is a light lemon mousse with little lemon madeleines! I’ve found that I tend to just make a cookie, or a cake, rather than say a pie with a fancy sauce or something, you know? Such as in restuarants – they do fancy things such as “Textures of Strawberry” where you get a strawberry donut, strawberry milkshake, chocolate strawberry and little strawberry tart all as one dessert. Whilst I’m not about to start bringing out foams and emulsions any time soon – I think it is nice to have two little treats accompanying each other for pudding: its sort of the difference between a pudding and a dessert!
Ooh, I do like a little bit of lemon! In fact, lemon is the second most popular flavour of things I have baked on this blog, just behind chocolate. Can’t go wrong with a bit of citrus :) Although saying that, this mousse didn’t turn out quite as delicious as hoped. The comments on it were, “a bit too sweet” and “slightly curdled tasting” – not perfect but sadly true! I can’t pinpoint exactly where or why this mousse turned out wrong, but there was just something wrong! It didn’t have the texture of lovely smooth tangy mousse, just very fluffy and eggy. I’ve given the recipe at the bottom anyway as maybe some people like their mousse like that (?) or maybe one clever blogger knows why it wasn’t good. Thankfully, the madeleines were a different story!
The madeleines were light, zesty, full of lemon flavour – yum :) My one problem with these was, in the picture they turned a pretty golden brown when they were cooked. Once these were cooked nicely – they still hadn’t changed colour! Still, nothing a pretty coating of icing sugar cannot hide.
Both the mousse and the madeleines were from the most gorgeous book – Bills Food by Bill Granger. I so recommend this book. The photos are stunning, and most pages in here just make you want to move to sunny Australia! Plus, the recipes aren’t half bad – another one from this book coming up shortly! I’ve given the recipe for both the mousse and madeleines, but I honestly would not give the mousse a go :S !