Shannon decided to serve small size sweet and cheese boards, one of each per 10 guests, snacky style…..
We’ve decided to add the shot glasses filled with lemon mousse for “visual effects…”, it needs to look good and one of our “mood boards” had a picture of these little shot glasses filled with chocolate mousse, with small spoons tied onto each glass with a ribbon. We changed the chocolate mousse to lemon mousse and let me tell you that the tying of the spoons to the little glasses neeeeeeeearly let me loose my cool, so if you like this idea, just put the spoon in the glas…..
What is easy about this dessert is that everything can be done before the time and you can ask one of your “creative” friends to pack the boards while you mingle with the guests, choose your friend well as this is all about “how it looks”…..
Our Boards consisted out of the following:
Lemon mousse shotglasses
Small chocolate brownie blocks
Shannon made the Lemon Mousse the evening before our lunch, as you need enough time to let it “set” properly…
For the Lemon Mousse you will need:
finely grated rind of 4 lemons and the juice of 3 lemons
8 large freerange eggs
250g castor sugar
1.5 (20gms) sachets powdered gelatine
1 small tin granadilla pulp
1 pkt Nuttikrust caramelised Oat biscuits – for the base
Whisk the egg yolks and gradually add the sugar, whisk till pale in colour and thick. Heat the lemon rind and lemon juice in a saucepan and add the gelatine. Over a slow heat stir and melt the gelatine into the lemon juice, bring the lemon juice to just before boiling point to make sure the gelatine dissolve completely.
While whisking, slowly pour the lemon juice into the sugar and egg mixture, whisk well. Let the mixture cool completely at room temperature. Fold the whipped cream into the eggy mixture. Whisk the egg whites until very stiff and fold into the eggy and cream mixture.
Liquidise the nuttikrust biscuits finely, and add about 1 teaspoon to the bottom of each shot glass. Spoon the mousse into the small shot glasses,…. be patient…. . Refrigerate over night. Just before serving add one teaspoon of granadilla pulp on top of the mousse.
We’ve used square wooden boards, +/- 30 x 25 cm’s wide. Pack with rows of lemon mousse shot glasses, and small heaps of strawberries, brownies, turkish delight and nougat. Dust with icing sugar …
So how excited can I get, seeing that our idea “worked” , VERY EXCITED when you look at it and just know that these sweet and cheese boards is going to blow Shannon away when I serve these to her and her guests at the lunch table (as per my previous posts, I told Shannon to go and sit down with her guests, heee haaaaa and took over her kitchen)……
Click on the link below for a printable PDF short recipe:
Lemon mousse RECIPE CARD
For the cheese boards we’ve used:
Purple figs cut in 4
2 x types biscuits (we love digestive biscuits)
This is where all the planning stopped, right here…..
BUT I had a little surprise up my sleave for Shannon……
I’ve planned a small coffee table, we did not plan to serve coffee but looking at the weather report I realised that it is going to be a very cool 15 degrees and realised that some of the guests might like to end their lunch with a late afternoon cup of coffee and something sweet… ooooo yesssss…… Ouma Babsie’s Caramel biscuits…. the ultimate coffee biscuit….. when you have one, you have 5….. and make it the next day at home…. see recipe under “sweet yummyness“ the very first recipe I posted on my blog.
I filled those plungers more than 8 times…..
Our lunch ended at 22:00 that night, or let me rather say that was when I called it the day……
Thanks Mike, and Happy Birthday!