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Thread: Help! A question about taster session :-)

  1. #1
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    Help! A question about taster session :-)

    Hi, I have a taster session tonight and I can't remember from last time I did sw how it actually works. How much do I take? Do I need to take spoons? I'd be grateful for any help xx

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    We had one last week and as it was my first time, I ended up taking too much. They had bowls, plates, plastic cutlery etc there so that was handy. I could only bring cold stuff coz my class is right after work so didn't have time to cook before it. Most of the stuff there was cold although someone else had chicken curry and rice in takeaway cartons, that was nice.

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    Thanks lougalx, I'm making lemon mousse and was planning to put it in little lidded pots so it's easier to take on the bus xx

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    I have no idea but I would love your lemon mousse recipe! Does it have many syns in it?
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    Hi guru, it's syn free as far as I can tell :-) . It's one I found on the internet.

    Juice and zest of 2 lemons
    8tbsp sweetner
    3 eggs, seperated + an extra egg white
    1 sachet of gelatine
    2tbsp hot water
    170g/6oz fat free fromage frais
    Pinch of salt

    Put the lemon juice, zest, sweetner and egg yolks in a bowl over a pan of simmering water and whisk until the mixture lightens in colour and starts to thicken then remove from the heat.

    In a small bowl mix the gelatine with the hot water and place the bowl in a pan of simmering water until the gelatine has dissolved. Stir the gelatine into the lemon mixture.

    Once the mix starts to set stir in the fromage frais.

    Whisk the egg whites with the salt until they're at the 'soft peak' stage and then fold into the lemon mix.

    Pour into a serving dishes and refrigerate until set.


    Mine turned out as more of an egg custard type of consistency, I'm not sure if that's how it's meant to be but it was nice lol. I've left out the zest on the ones I'm making today as they were a bit tart yesterday so I'm hoping they're still lemony :-/ xx

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    Ooo thank you! That sounds absolutely scrummy!
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    No problem :-) and I forgot to say that it serves 4 xx

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    That sounds yummy and reminded me of a recipe I used to use for Cold Lemon Souffle when I was a teenager (many, many moons ago lol) ... except that used whipped cream, which made it lighter and fluffier ...

    So I went a Googling and it IS possible to whip Fat Free Greek Yoghurt to the consistency of whipped cream, using this method:

    Soy lecithin emulsifies and stabilizes nonfat and low-fat yogurt, which allows it to form air pockets when whipped. If you make whipped yogurt with soy lecithin, you don't have to use heavy cream; you can simply add it to low-fat or fat-free yogurt and use a stick blender to whip air into it. Whipped yogurt made with soy lecithin holds its shape for 15 to 30 minutes, and it forms stiffer peaks than that made with cream. You can buy soy lecithin at health food stores and most supermarkets. Add 1/2 teaspoon of soy lecithin to every cup of cold fat-free or nonfat yogurt; sprinkle the lecithin over the surface. Submerge a stick blender about 1 inch below the yogurt's surface and turn it on. Blend the yogurt for about 20 to 30 seconds.

    Now I know it says it only holds the air for 20 - 30 minutes, but if it's folded into the mixture asap after whipping, the gelatine should serve to set the 'bubbles'

    Oh ... and soy lecithin can be bought from Amazon http://www.amazon.co.uk/Lecigran-Lec...ns-21+lecithin

    I am SO going to order some and give this a whirl! Thank you for the inspiration x
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    Ooh interesting mollymolly, thanks for that :-)

    Well the 2nd attempt without the zest did have a more mousse like texture. I don't know if it was anything to do with not adding the zest or if I'd just done something slightly different. It also still had a good hit of lemon without being as tart xx

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    It's probably just to do with how much air you incorporated into the mixture ... bet your fellow members enjoyed it
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    They did but I think my dad enjoyed it more lol. He polished off what was left :-D xx





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