Page 4 - 3FrenchHens

4 three french hens, two macarons, and lovers in a bakery

Directions

- In a saucepan, combine 4 whole eggs, 4 egg yolks (save the egg whites), and a cup of
sugar; whisk to combine. Add the salt and lemon juice and zest, stirring until the
mixture appears smooth. Heat the contents of the saucepan over medium heat, stirring
constantly until the mixture thickens to a pudding-consistency. This should take about
10 minutes. Once done cooking the curd, strain the mixture into a large bowl, cover,
and place in the refrigerator.
- In a bowl whisk together the egg whites and leftover sugar. Continue whisking until
the mixture holds stiff peaks; then add to the chilled curd, folding in gently until
combined.

- In a separate bowl, whisk the cream and vanilla to form peaks. Then fold this mixture
into the curd. Allow the mousse to chill before serving. If in a dire state of mind, eat
directly from bowl. If the mind is in a more relaxed state, divide into individual bowls
and enjoy.