Have you ever met someone and thought instantly ‘I need to get to know this person’? Maybe there is an instant connection that so rarely happens in life where your soul identifies with this stranger or maybe its because that person has left an impression in their seven seconds.
Its rare that this happens, in fact I can only recall twice that this feeling has come over me in the past decade, but both of those friendships forged are still there, despite the geographical distance. Similar souls don’t need to see each other all the time or even be up-to-date on every detail of life, but when they come together, that connection, that compatibility of two humans is as though no time has passed.
On Friday, I had this instant feeling of needing to know someone I had just met, but under professional circumstances we were unable to really know more than a few basics about each other. The weekend was spent thinking about this fascinating person and wishing I had simply had the chance to have a coffee and conversation with him. That is life though, sometimes those moments are truly too fleeting to grasp completely hold of and it felt unfortunately unfair.
I’d love to hear if you’ve ever felt like that and whether, you were in fact, able to get to know that stranger and if they did live up to that instant fascination?
Another thing of fascination is citrus, truly, the star family of winter doesn’t involve and k’s and is so adaptable that it’s worth trying to create new and interesting ways to eat a tart juicy citrus. Today’s main event features sunshiney lemons and this dessert has a touch of the zesty fruit folded through the light layers of mousse.
Note: I’ve made this with cream folded through and without cream (if you are going dairy free) and the cream adds a weight to the lemon mixture that the egg whites alone cannot hold. Although this dessert is best served the day it’s made so you can opt to leave the cream out if you so choose.
2 eggs, separated
1/4 cup superfine/caster sugar
1 tablespoon lemon rind, finely chopped
1/4 cup lemon juice
1/4 cup whipping cream
Place the egg yolks, sugar, lemon rind and juice into a pot on medium heat and stir constantly until bubbling thickly. Remove from the heat immediately and allow to cool fully.
Whip the cream until soft peaks and fold into the lemon mixture.
Beat the egg whites until stiff then fold the mixture until well combined.
Spoon into your serving glasses or bowl and refrigerate for a minimum hour
Serve with a little whipped cream.