For a wedding gift, my grandmother gave me three boxes: one big brown one, one labeled Galyan’s, and one with “bank statements” written on it in marker. Inside were these gorgeous wine and champagne glasses that were given to her by her mother, which means they are nearly 100 years old. Definitely my favorite wedding gift (although my husband might still favor the animal-butt refrigerator magnets).
I think I would be too afraid to use them a lot, but they’re certainly too beautiful to only be used for display. So since I can’t have champagne or wine, I thought this slightly adapted lemon mousse recipe from Martha Stewart would put them to good use!
- 1/2 cup fresh lemon juice, strained
- 1 cup of cold water
- 2 1/4 teaspoons unflavored powdered gelatin
- 3/4 cup of dextrose
- Pinch of salt
- 1 cup of cold heavy cream
- Garnish of choice (for those of you who can tolerate them, raspberries, blackberries, or blueberries are recommended)
- 3 various sized mixing bowls
- Medium sauce pan
- Hand/stand mixer
Combine lemon juice and water in the smallest bowl. Sprinkle gelatin on top and let sit for about 2 minutes.
Fill the middle size bowl with ice water.
Combine the gelatin mixture, sugar, and salt in the saucepan over medium heat and stir until the sugar has dissolved.
Pour this mixture back into the smaller bowl and then set that bowl in the ice water bath.
In the large bowl, whisk together the cream until soft peaks form.
Pour the gelatin mixture into the cream and keep whisking until soft peaks form again.
Divide evenly into glasses and let chill in the refrigerator for 15 minutes.
Elimination Diet safe: Yes!