This weekend was a huge swath of baking and ice cream making with just the barest smattering of knitting and a good heap of friends. It started Thursday night, when I breathed a sigh of relief that I had Friday off for the bulk of my cooking, and started to with a cake I will write about later this week.
The weekend went like this:
Thursday night: cake (version 1), sorbet and sherbet prep
Friday: sorbet, sherbet, mousse, cupcakes, frosting, chocolate ice cream
Saturday: grilling - chicken kebabs, stuffed burgers, veggie skewers, corn on the cob, a whack of friends
Sunday: cake (version 2), frosting, layering and serving after dinner out with friends
I played food blogger most of the weekend, but proved my ineptness with pictures like this
Followed by a lack of pictures of finished products. That, by the way, is just part of the ingredients I used this weekend. I used 18 egg whites and another 16 whole eggs (not including the extra one I used when I had one break in my hand over the counter instead of the bowl... whoops!).
Friday's foodie fun started with a little bit of lemon. I prepped the sugar syrup the night before, and Friday morning made the Lemon Buttermilk Sherbet from the Perfect Scoop. It was wonderful. Light, refreshing, and tangy without tasting mostly of buttermilk. Better yet, it was super easy to scoop. Not every homemade ice cream or sorbet gets so lucky. I have enough ingredients to make it again, and I quite likely will.
Oh wait. Nope. Just a picture of the ingredients. I misread the recipe and cut an additional lemon, because I thought I needed a 1/2 cup of lemon juice, not the 1/4 listed. I put the right amount in, but I have extra lemon juice. Slurp!
I did a better job at my food bloggy attempts at the Chocolate Raspberry Mousse. This mousse is one of the components of the Chocolate Wedlock cake from Death by Chocolate. I was living in Somerville a couple of presidencies ago when I borrowed this cookbook from the library and hand wrote a half a dozen recipes into my trusty little cookbook. This cookbook isn't being filled the way it used to, because now if I like a recipe I just bookmark it into a set of folders in Firefox. Sometimes I miss the act of writing into the book, but my hand writing is easily messed up with a little spill of water.
See! I managed a finished picture (click to make a really large mousse even larger!).
I love this chocolate mousse. It is made with crushed raspberries, but I have also made it with cherries. It's delicious and always has come out smooth without any seizing for me. In the wedding cake, this mousse is the filling between the layers and as such comes in at a whopping 40 ounces of chocolate, 3 cups of heavy cream and 12 egg whites. I was not filling a wedding cake with this mousse, so I really should have cut the recipe in half... or maybe quartered it as I have over half the container of mousse left.
Tomorrow will be either cupcakes or regular cake, because desserts are tasty (unless I throw you for a loop and actually post some knitting content).