Light and Lemony Mousse From a Popular Bistro

Times Staff Writer

Dear SOS: The Seventh Street Bistro serves the best desserts in town. I would love their recipe for lemon mousse with currant sauce.

--C. R.

Dear C. R.: It's a beautiful and light dessert to keep in mind when planning party menus because it can be kept in the freezer until ready to use, preferably within a week for best results.


1 3/4 teaspoons unflavored gelatin

1/2 cup well-strained lemon juice

3/4 cup well-chilled whipping cream

4 to 5 egg whites

3/4 cup granulated sugar

1/2 cup water

Black Currant Sauce

Line 9-inch loaf pan with foil or plastic wrap, being sure that enough wrap is used to cover and overhang all 4 sides of pan and top.

Sprinkle gelatin over lemon juice in saucepan and heat until gelatin is dissolved. Place in medium bowl set in larger bowl of ice. Whip cream, add to lemon juice and stir with rubber spatula until blended. Let stand over ice 10 to 15 minutes or until mixture is slightly thickened.

Remove bowl from ice. Beat egg whites with sugar to soft peak. Fold 1/4 of egg whites into lemon juice mixture, then fold lemon juice mixture carefully into remaining beaten egg whites. Spoon mixture into lined loaf pan. Cover top with plastic or foil overlap and freeze.

To serve, invert lemon mousse terrine onto flat serving platter. Slice off ends. Slice 1/4 to 1/2-inch thick. Serve with Black Currant Sauce. Makes 8 to 10 servings.

Black Currant Sauce

1 (12-ounce) package frozen black currants

Juice of 1 lemon

3/4 cup sugar

1/2 cup water

Thaw currants. Place in blender with lemon juice, sugar and water and blend until smooth.

Dear SOS: Please send me the recipe for prawns amaretto.


Dear Susan: This recipe for prawns amaretto came from Longhi's on the island of Maui, where the dish is said to have originated.


4 large prawns


1 tablespoon butter

1 tablespoon brandy

1 tablespoon amaretto liqueur

Dash dry white wine

1 teaspoon orange juice

1/8 teaspoon grated orange zest

1 tablespoon whipping cream

1 teaspoon chopped parsley

Dredge prawns with flour. Melt butter in small skillet. Add prawns and saute until browned on both sides. Remove from pan.

Add brandy, amaretto, wine, orange juice and zest to skillet. Cook, stirring, until liquid is shiny and slightly reduced. Add cream to sauce. Heat until sauce is slightly thickened. Add prawns. Sprinkle with parsley. Makes 1 serving.

Dear SOS: I've been looking for oatmeal roll batter that you can keep in the refrigerator until ready to bake. Any chance?


Dear Bill: This recipe was a Times My Best Recipe winner in 1965.


1/2 cup shortening

3 tablespoons sugar

1 teaspoon salt

1/2 cup boiling water

1 cup oats

1 envelop dry yeast or package fresh yeast

1/2 cup warm water

1 egg, beaten

2 to 2 1/2 cups flour

Melted butter or margarine

Place shortening, sugar and salt in large bowl. Add boiling water and stir until shortening is melted. Add oats and cool to lukewarm.

Soften yeast in warm water and add beaten egg. Stir yeast mixture into oatmeal mixture. Stir in 1 cup flour and beat hard. Add remaining flour and beat well. Cover with towel and plate and place in refrigerator until needed.

About 2 hours before baking, remove dough to floured board and roll into large circle. Cut into 24 pie-shaped wedges. Spread with melted butter and roll each wedge from wide edge to point. Place on greased baking sheet. Brush rolls with melted butter and let rise in warm place until doubled. Bake at 400 degrees 15 to 20 minutes. Makes 24 rolls.

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