1 3/4 tsp unflavored gelatin
1/2 cup well-strained lemon juice
3/4 cup whipping cream, well-chilled
5 egg whites
3/4 cup sugar
BLACK CURRANT SAUCE
12 oz frozen black currants
1 lemon, juiced
3/4 cup sugar water
Directions
Line a 9-inch loaf pan with foil or plastic wrap, being sure that
enough wrap is used to cover and overhang all 4 sides of the pan and
top. Sprinkle gelatin over lemon juice in a saucepan and heat until
the gelatin is dissolved. Place in a medium bowl set in a larger
bowl of ice. Whip the cream, add the lemon juice, and stir with a
rubber spatula until blended. Let stand over the ice for 10 to 15
minutes, or until the mixture is slightly thickened. Remove the bowl
from the ice. Beat the egg whites with sugar to form soft peaks.
Fold 1/4 of the egg whites into the lemon-cream mixture, then fold
the mixture carefully into the remaining egg whites. Spoon into the
lined loaf pan. Cover the top with plastic or foil and freeze. To
serve, invert the lemon mousse terrine onto a flat serving platter.
Slice off the ends. Cut into slices 1/4- to 1/2-inch thick. Serve
with Black Currant Sauce. For Black Currant Sauce: Thaw the currants.
Place in a blender with the lemon juice, sugar, and water and blend
until smooth.
Servings: 10 servings
Light Lemon Mousse Terrine Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
It is possible to read the history of `recipes` far back into the distant past, certainly as far back into history as the Egyptians, and maybe further still. Interesting though that is, generally, these early recipes were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe discovered, according to historians are a few tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a few scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, entrees and afters, something that is very familiar to us today. He also recounts how the ancient Romans used many different aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and dill. Later, we find a couple of recipe books from the 14th Century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of meals served to the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new culinary ideas led to a surge in manuscripts on cookery, some of which still exist in private cookery archives. For the decades that followed, the families of Europe competed to serve the best banquets, and consequentially the best cooks and their recipes were much in demand. However, it was during the 1800s that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookbooks were highly popular due to better eduction, people having more leisure time and having more money. The arrival of television gave us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Light Lemon Mousse Terrine recipe.
