MaryJose's Recipe: Lemon's Mousse

[valicrisb]

thank you very much

[Redl16]

You and your husband have such a cute accent. Aren't you both French?

[marionsuarez]

congratulations, you have a beautiful charm to present the recepies, i have been lookig at youre web site and i love your project... greentings from chef marion from mexico

[Joselite2007]

You are welcome!

M/J

[bel1709]

do u think u could show mi how to make a chocolate souffle?

[hockeychickgirl]

I tried this recipe but to obtain the cream from the egg and the sugar I had to add more corn starch (Maizena). My corn starch brand was called Crema and it made lumps. I strained it and then placed a small amount of liquid with the cornstarch to thicken more to the consistsncy Mary has achieved. Around 2 tbs of corn starch did the work!

[geranium68]

mmmmh ! thanks

[maneneko]

What is creme chantille?

[Joselite2007]

it's a whipped cream from cream fresh min. 30%.

You can buy it ready or make by yourself.

[asdblue333]

So why is it that every time you make something with lemon in it you remove the skin. If you dont use the skin why remove the skin?

[Joselite2007]

In this recipe I take peel of 1 lemon, after I press the juice and then I add the peel in the juice.

I use the skin of lemon (bought in the healthy store) because it gives to the dessert real stong taste of lemon.

M/J