Happy Mother's Day

I still have a few hours left to wish all of the mothers out there a Happy Mother's Day! Today the family gathered in Tremont to celebrate with 3 generations of mothers - Ann, Bev, and Hannah.  I cooked us a delicious dinner of fish tacos and made a lemon mousse for dessert and have to share the recipe with you. I made lots of things to go in the tacos: tilapia with old bay seasoning, pickled radishes, pickled red onions, bean salad, cabbage slaw, mango salsa, spicy mayonnaise and of course we had lots of sour cream, limes, and avocado slices. 

Left: pickled radishes, Right: pickled red onion (this is not photoshopped! the colors are this bright!) 

Bean salad with serrano peppers and cilantro

Mango salsa with cilantro and red onion 

  Cabbage slaw with cilantro and carrots

Lemon Mousse

Mousse au Citron

Serves 8-10

8 eggs

1 1/4 cups sugar

1/2 tsp kosher salt

Juice and zest of 4 lemons

1 cup heavy cream

1 tsp vanilla extract

1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4-qt saucepan.  Add salt and juice and zest; stir until smooth.  Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes.  Pour through a fine strainer into a large bowl, and chill.

2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd.  Fold gently until combined; set aside.  Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture.  Fold until combined. Spoon mousse into serving cups; chill before serving.

This recipe is from Saveur magazine and was a huge hit tonight. I think you can get away with using less sugar than it calls for but I will definitely be making this again!