Not sure where that weekend went – a round of snow tubing, cinema, football & birthday parties (plus a cheeky night out for me) ensured that when yesterday afternoon arrived it was the perfect chance to relax over a roast with friends.
I decided to go retro with Lemon Meringue Pie but feeling that it wouldn’t stretch to 3 hungry kids & 4 even hungrier adults I needed a quick, fruity, foodie fix.
A delve into a 1970’s Hamlyn cook book combined with a chat with my brother about a great aunt took me back to the wonders of mousse.
I remember Sundays sitting my the fire in her gorgeous little cottage. We’d eat pheasant for lunch and when teatime came it’d be cheese & crackers and a game of cards. Pudding was always mousse, served with whipped cream.
I couldn’t get enough of it, delicious, fruity & foamy. And now, it seems, my kids have fallen in love with it too!
What’s more, it couldn’t be easier to make. Here goes.
* Take a 6oz tin of evaporated milk.
* Whisk it, with a teaspoon of lemon juice (I don’t know why I added this, just felt I needed to?), until it forms soft peaks.
* Take one packet of jelly. I used raspberry. Break up the cubs of jelly & dissolve in 1/2 pint of boiling water.
* Gently add the jelly to the evaporated milk, slowly stirring it through.
* Pour into a serving bowl and pop into the fridge for a couple of hours.