A smooth finish

The shades are currently drawn because it's so hot. With the air conditioning on it's about 78 degrees in the living room. It's not unbearable, but it's definitely warm. You'd think I'd have been used to the heat being born in the Philippines and living right under the hole in the ozone layer in New Zealand, but no. It still affects me. I'd still take it over a bone-chilling winter, though.

To combat the heat (and to use up my leftover carton of heavy cream) I decided to whip up the easiest thing one could fathom on a hot day: mousse. I had some lemon curd in the refrigerator just waiting to be used. Maybe not, but I wanted to anyway (use 1/2 a cup instead of 3/4 if you don't want it too sweet--you can always add more later). After about 5 minutes I had something ready to be eaten right away or chilled for a few hours and enjoyed later.

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Lemon Mousse

Total time: 5 minutes (plus refrigeration time)
Yields: 3-4 servings

Ingredients:
1/2 cup heavy cream
1/2 cup granulated sugar
3/4 cup lemon curd
2 tsp lemon zest
1-2 tbsp lemon juice (optional)

Directions
Beat (or whisk) the heavy cream and granulated sugar in a small bowl until it forms soft peaks. Gently fold in the lemon curd 1/4 cup at a time. Fold in the zest. If desired, add lemon juice. You will need to refrigerate (or freeze) for an hour or so if you decide to add the lemon juice. You can enjoy this right away or chill up to 8 hours ahead of time. Serve with berries, if desired.

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xo,
k.