-
TV Shows
FEATURED
TV Shows
More In TV Shows
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 1
Showing 1-1 of 1
Sort by:
SELECT
By melissac123
Arlington, VA
on September 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First, the "yield" on this recipe is totally inaccurate. It says 1 cup, so I doubled the recipe for a cocktail party, and I ended up with about a gallon of mousse. (The actual yield for the recipe as-is is about 6-8 cups, if not more. Second, be very careful when heating the curd. If you go a little past the perfect point, the egg whites start to curdle. It doesn't affect the taste, but it does affect the texture. Third, as my husband noted, the final product is a bit one-note ish. It's delicious, but it's only lemony. Next time, I would skip the lemon vodka and add a different flavored liquor to add another dimension--maybe Grand Marnier, or even some plum wine. I might also squeeze in a 1/4 cup of a different citrus--maybe grapefruit, orange, or tangerine.