2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup fresh lime juice
1 tbsp grated lime rind
1/2 cup sugar
3 cup nonfat yogurt cheese*
Directions
Dissolve gelatin in cold water. Add boiling water and
stiruntil dissolved. Add lime juice, rind and sugar.
Stir well. Mix in yogurt cheese until smooth (food
processor works well). POur into a deep 9 inch pie
pan, or pour into small individual-serving-size
containers. Chill until firm. Serves: 10
///\oo/\\\ From the hearth in Sandee's Kitchen...
Servings: 6 servings
Key Lime Mousse Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Academics have tracked the existance of recipes way back into the far past, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to food historians are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As our culinary historical trip moves on a few more years we have some books which date from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to a torrent in publications on food, most of which are now in private cookery archives. During the succeeding few hundred years, the upper-class families of Europe strove to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books are in high demand, due to more people being able to read, more free time and having more money to spend. The revolution that is television gave us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Key Lime Mousse recipe.
