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The Duck Inn
Lemon Mousse Recipe:
140gr Caster Sugar
150 ml Pouring Cream
Juice of 2 and 1/2 lemons.
Combine eggs and sugar and whisk to dissolve, add lemon juice and whisk for 30 seconds, add pouring cream and whisk again to incorporate. Strain the mixture and pour into 150 ml cups. Preheat oven to 300 degs f or 160 degs C. place cups in a baking tray and add water until it comes to half way up the sides of the cups. Place in oven for 30 mins, remove from oven and let the whole lot cool together (remaining water and cups) then place in the fridge to chill.
To serve, invert the cup and tip out the mousse onto a plate (you may need to run a warm knife around the sides) and serve with strawberries and whipped cream.
Courtesy - Tom Maher
Ex - Duck Inn Restaurant, Orange NSW
Tom Maher is the chef and owner of the Duck Inn restaurant on Summer St In Orange. Tom did his formal training in Auckland New Zealand in the late 70's and early 80's. To further his experience, Tom then went to Europe and worked in London at the 5 star Charing Cross Hotel for two years. He then came back to Melbourne in 1986 and worked at the Melbourne Hilton. Tom and his wife Clair left Melbourne and moved to Orange via Hayman Island (Tom maybe a good chef but he's lousy with directions) in 2001 and set up the Duck Inn Restaurant.
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