Do you know what I thought after having the first mouthful of this dessert…. why cant I come up with recipe ideas like this on my own. It's just some yummy, basic, readily available ingredients put together to get this wonderful dessert. There is no time consuming or complicated steps. Yet, I couldn't think of anything like this, why… why?
I was reading a book the other day. In that, the author mentions about a chinese saying “frog in the bottom of a well” (just like the Malayalam saying “pottakinattile thavala”). The frog looks up and sees only a single circle of the sky; he thinks he sees clearly, but “he doesnt know how big the outside world really is”. Sounds familiar? Sometimes I feel, I'm like that frog. I'm stuck in my own little world, thinking that this small circle constitutes the whole world, comfortably resting on my familiar environment. I agree, at times this helps.. but the longer you stay in the bottom of the well, chances are you get stuck there!
Though I'm not a resolution kind of person, this new year, I wanted to do something to expand the horizon of my little world. There is something in particular.. I want to read more about food, different kinds of cooking, different techniques of cooking, learn about new ingredients and those kinda things.. May be, then I'll also be able to come up with something like this, what say ;)?
That reminds me… do you believe in taking new year resolutions? Are you able to keep up with them? So.. what is your resolution for 2013? Please dont tell me, your resolution is to stay away from food blogs ;)
Coming back to the recipe, as I said, it's a very easy one with minimal effort and to top it up, it's a good looking dessert ;) So shall we go and whip this up?
Click below for video recipe:
Melt butter in heavy small skillet/saucepan. Once it is melted, add sugar…
Stir until bubbling, about 1 min. Mix in the biscuit crumbs. Stir until colour deepens, about 3 mins. Turn out onto a plate and let it cool completely…
Stir condensed milk, lemon juice and lemon peel in a large bowl to blend…
Fold the whipped cream into the lemon mixture…
Place 1/4 cup of lemon and cream mousse in the serving dish, using a pastry bag. Top each with 1 tbsp crumb mixture, then 1/4 cup of mousse. Top parfait with remaining crumb mixture…
Recipe adapted from Bon Appetit Magazine
- 3 tbsp Unsalted Butter (43 gms)
- 3 tbsp Sugar
- 1/2 cup Graham cracker crumbs (I used Digestive biscuit crumbs)
- 1 tin (395 gms) Condensed milk
- 1/2 cup Fresh lemon juice (refer notes)
- 1 tbsp Grated lemon peel
- 1 cup Chilled whipping cream
- Melt butter in heavy small skillet/saucepan. Once it is melted, add sugar and stir until bubbling, about 1 min. Mix in the biscuit crumbs. Stir until colour deepens, about 3 mins. Turn out onto a plate and let it cool completely.
- Stir condensed milk, lemon juice and lemon peel in a large bowl to blend. Using electric mixer, beat whipping cream in a medium bowl until firm peaks form; fold the whipped cream into the lemon mixture.
- Place 1/4 cup of lemon and cream mousse in the individual serving dish. Top each with 1 tbsp crumb mixture, then 1/4 cup of mousse. Top parfait with remaining crumb mixture. Refrigerate at least 1 hour.
For the coffee version, you can add 1/2 tbsp of instant coffee powder and 1/2 tbsp sugar to 1/4 cup of hot water. Dissolve it and let it cool. Continue with the rest of the recipe as mentioned. However, I havent tried it myself, so it's just a suggestion :)
This dessert has a very strong/sharp lemony flavour. If you dont like that sharp taste, I suggest you reduce the qty of lemon juice to half the qty mentioned in the recipe.
It's originally a Key lime parfait recipe, but I made with lemons. If you like lime, you can try it with that.
I felt the qty of biscuit crumbs was a bit less compared to the mousse qty. However I suggest you make the qty mentioned in the recipe first, but make sure you've the ingredients ready, if you want to make a bit extra. I used a pastry bag with a big plain piping tip to form the cream layer in the serving dish.
Make sure you dont overcook the biscuit crumbs, otherwise it may harden. The number of people that can be served depends on the size of the dish you are serving.