ZESTY RECIPES
A LIGHT, AIRY LEMON MOUSSE that’s bright, creamy and perfect for warm summer evenings. With fresh citrus flavour and a silky texture, this elegant dessert is ideal for entertaining or an easy make-ahead treat. SERVINGS: 4 Lemon Mousse
INGREDIENTS: 4 large lemons
until smooth. Stir in the lemon juice and cook gently over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. 3. Bloom the gelatin in cold water for 5 minutes. Warm gen- tly until dissolved, then stir into the cooled lemon custard. 4. Whip the chilled cream with vanilla until soft peaks form. Fold one-third of the whipped cream into the custard to lighten it, then gently fold in the remaining cream until smooth and fully combined. 5. Spoon or pipe the mousse into serving glasses. Garnish with lemon zest and mint, then chill for at least 2 hours before serving.
Frozen lemon slices keep vodka lemonade cold while adding extra citrus flavour.
(zest and juice)
Vodka Lemonade
3 egg yolks 1/3 cup granulated sugar 1 tsp gelatin powder 2 tbsp cold water 1
cup heavy cream, chilled
INGREDIENTS: 1.5 oz vodka 4
1
tsp vanilla extract
Optional Garnish Fresh mint leaves Lemon zest curls Drizzle of honey INSTRUCTIONS:
ounces lemonade Frozen lemon slices, optional INSTRUCTIONS: 1. Fill a highball glass with ice. 2. Pour vodka and lemonade over ice. 3. Stir well to combine. 4. Garnish with a lemon wedge.
1. Zest and juice the lem- ons, reserving some zest for garnish. 2. In a saucepan, whisk to- gether the egg yolks and sugar
Frozen Lemon Slices
INGREDIENT: Lemons INSTRUCTIONS:
1. Thinly slice the lemons and carefully remove any seeds with a sharp knife. 2. Arrange the slices in a single layer on parchment-lined baking sheets. 3. Freeze until fully solid, about several hours. 4. Transfer frozen slices to a freezer-safe container and keep stored in the freezer. 5. Add to cocktails, sparkling water or any favourite drinks.
36 | SUMMER 2026 | SAVOUR MANITOBA
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