Friday, May 02, 2008

I've been at it again!

It has been getting warmer and you know what that means right? Yummy fruity, refreshing desserts! To me it also means canning. So in the past few days I have made a few treats. First up was a Lemon Mousse with Raspberry Sauce. It turned out to be super tasty. I didn't pay attention enough to the recipe however before I went to the store because I didn't realize I needed two packages of jello. So we ended up with a Lemon-Lime Mousse. It was still yummy.Lemon Mousse with Raspberry Sauce
1 1/2 cups boiling water
2 pkg (4 serving size) Lemon Jello
2 tsp. grated lemon peel
ice cubes
1 cup cold apple juice
1 tub (8 oz.) Cool Whip
1 pkg (10 oz.) frozen raspberries, thawes, pureed in blender
Stir boiling water into Jello and lemon peel in a larger bowl for at least 2 minutes until Jello is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into Jello until slightly thickened. Stir in whipped topping with wire whisk. Pur half of the raspberry sauce into the bottom of your dessert dishes. Top with mousse. Spoon remaining rasberry sauce over top. Refrigerate 4 hours or until firm.
Then I decided that I needed to use my ice cream maker again simply because I'm in love with the thing. I thought to myself, "self, something light and refreshing... that's what we need." So I made some lime icecream. It is DIVINE! Lime Ice Cream
2 cups milk
1 1/4 cups sugar
1/3 cup lime juice
1 1/2 tsp. lime zest
1 cup heavy cream
In a saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175 degrees F. Cool to room remperature. Stir in the lime juice and peel. Freeze according to manufacturer's directions.
Transfer frozen lime mixture to a bowl, allow to soften slightly. (At this point I tasted it and considered not adding the cream. It tasted to full of flavor and almost like a sorbet consistancy. Next time I will double the first ingredients and leave it at that). In a small mixing bowl, beat the wipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in your freezer for 4 hours before serving. You may now die and go to heaven.
Finally, just a few minutes ago, I finished making some Strawberry Freezer Jam. The recipe for this was nothing special, but it is pretty good. I think next time I might try a reduced sugar recipe because holy cow 4 cups is A LOT of sugar. I'm still excited despite the sugar because this is the first time I have made freezer jam.


Rebekah said...

Right now, I wish I were you.

Erin said...

Sounds delicious! I love summer food. I actually have a key lime pie in the oven right now and I am going to blog about it when it is done. You can make it anytime with normal lime juice, but the grocery store actually had key limes this week for the first time EVER so I bought a ton. I went back today and they are already gone. You totally have to take advandage of summer food while you can!

Unknown said...

That's funny...I have the same pyramid of freezer jam in my kitchen right now, too! Purple lids and all.