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Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Cream whipper for foams, espumas, rapid infusions
Electric slicer for paper-thin charcuterie, cheese, vegetables
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Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Cream whipper for foams, espumas, rapid infusions
Electric slicer for paper-thin charcuterie, cheese, vegetables
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Stir boiling water into gelatin and lemon peel in bowl until completely dissolved. Mix apple juice and ice to measure 1 cup (was 1 3/4 c). Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk. Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce. Refrigerate 4 hours or until firm. Note: I reduced the amounts of liquid after problems with this recipe.