Good old fashioned mousse

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.

mousse_921

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.

mousse_920

Done.

postaday 2013