In Mark Bittman's Kitchen Express the award-winning cookbook author and popular New York Times columnist offers 404 quick, easy seasonal recipes. The book is now in paperback for the first time. For a detailed description or to purchase this book click here
In this video Lila and her dad make a simple, four-ingredient lemon mousse for the discerning foodie toddler. The recipe is adapted from
Dessert Lemon Mousse Mascarpone in Kitchen Express.
To read the recipe demonstrated in the video click here.
Here's the recipe as it appears in Mark Bittman's Kitchen Express:
Lemon Mascarpone Mousse
Try substituting orange rind and juice for the lemon and add a touch
of Grand Marnier in place of the cream.
Finely grate the rind of a lemon. Whisk together a cup of mascarpone, the lemon’s juice
and grated rind, and about a quarter cup of sugar (or more to taste) until smooth. Add
a tablespoon or two of heavy cream to moisten if needed. If you have time, chill for a bit
before serving in pudding cups; top with a drizzle of honey and serve with ladyfingers.
Reprinted from Mark Bittman's Kitchen Express by Mark Bittman copyright © 2011. Used with permission of the publisher, Simon & Schuster.
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