LEMON MOUSSE WITH A GOLDEN OREO™ BASE & BLACKBERRY ACCENTS 16 JUNE 2023
I thought I'd try this LEMON MOUSSE, to which I would add a GOLDEN OREO™ BASE . . . First, tho, I had to do SOMEthing with the blackberries; the vinegar wash only lasts so long; I decided to smoosh them and freeze the resulting liquid for another BLACKBERRY MOUSSE.
Maybe 'cause the seeds are so large, smooshing blackberries sprays all over. I thought to make a mask of sorts with cling wrap . . .
. . . and it worked perfectly, so I was able to smoosh them finer than previously, and make it easier to strain the liquid . . . Before straining the liquid . . . . . . straining the liquid . . . . . . and all the seeds that will NOT be in our teeth . . . (When I made the BLACKBERRY MOUSSE, decorated with only ONE blackberry, I thought I'd chipped off a piece of tooth or veneer . . . turned out to be a d***ed seed stuck in just the right place!) I wonder if I could grow blackberry bushes from these. I wonder if I would even want to. I wonder why there hasn't been a seedless blackberry created yet. And this is what the strained liquid looks like . . .
	. . . GOLDEN OREO™ Cookie processing station. I'd melted some extra butter, so I used 10 cookies instead of the eight in the recipe.
I mentioned that the wooden cutting board we had was a PITA because it wasn't very portable, nor did I need one that large and that heavy. Next grocery run, Neal brought home this nice little one . . . I get to use my nifty little juicer again; I swear if I had to use that squeezie one I had been using, I'd never make another lemon anything again. And yes, I do like all these gadgets; as Taste Tester #1 sez: You can't do a good job if you haven't the right tools. AND Work smarter, not harder. Cooking the lemon mixture . . . . . . which never really became thick enough; that would lead to problems later. Now, which color should I use? How 'bout the one called LEMON YELLOW . . . The color chart was located on the back of the box, with tiny squares and even tinier writing, so I scanned the chart and made my own in a more logical place. You know, where I could actually SEE it! Too many drops of yellow coloring . . . Covered with cling wrap and refrigerated . . . That 30-minute interval gave me the chance to do some washing up, make the whipping cream, and pat down the GOLDEN OREO™ base . . . And now I have a problem: When I added the lemon mixture to the whipped cream. no amount of machine whisking would make the combined mixture into a consistency that I could use in a piping bag. My idea was to have the lemon mousse on one side of the pastry bag, and some of the blackberry juice on the other; THEORETICALLY, the two would pipe out together and I would have a lovely striped design. Instead, I just poured the lemon mixture into the glasses, dolloped a bit of the whipped cream on top, and made some squiggles with the blackberry juice . . . And this is what it looks like from above . . . The taste was quite good; maybe a bit strong, as I had tossed in some grated lemon peel, too. The sweetness of the GOLDEN OREO™ base mitigated the tartness of the lemon somewhat; I had put some of the base mixture in the middle of the lemon mousse, too, so that helped.
THE RECIPE I PUT TOGETHER

CREME DE MENTHE GRASSHOPPER MOUSSE
WITH AN ORIGINAL OREO™ BASE HERE