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"RE: Mousse Report"
Posted by thndrkttn on 05-25-12 at 08:02 AM

Ah. I asked I asked DH this morning about halving the recipe and how long to cook the custard because, let's be honest here, he's the true chef in the household. He said if it were to be halved, you wouldn't cut the cooking time in half but do shorten it by a little. He figured 6-7 minutes.
The curls in the photo were made with a regular grater, like you would use to grate cheddar or mozz. The microplane we have is very, very fine. It's finer than what one would use to grate parmesean cheese.
I am going up to my parent's place at the end of June and I think I will try out out the lemon-lime version since we are having a ton of peeps over for 4th of July. I promise to report back my findings, especially since I will have to double the recipe then.

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Message*:	>Ah. I asked I asked >DH this morning about halving >the recipe and how long >to cook the custard because, >let's be honest here, he's >the true chef in the >household. He said if >it were to be halved, >you wouldn't cut the cooking >time in half but do >shorten it by a little. > He figured 6-7 minutes. > > >The curls in the photo were >made with a regular grater, >like you would use to >grate cheddar or mozz. >The microplane we have is >very, very fine. It's >finer than what one would >use to grate parmesean cheese. > > >I am going up to my >parent's place at the end >of June and I think >I will try out out >the lemon-lime version since we >are having a ton of >peeps over for 4th of >July. I promise to >report back my findings, especially >since I will have to >double the recipe then.

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