Lemon Mousse Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Rub sugar and 1 tbsp lemon rind between fingertips until moist and fragrant. Whisk in 1/3 cup lemon juice and the egg yolks until well combined. Place the bowl over a medium saucepan of simmering water. Using an electric mixer, whisk the lemon mixture for 6 minutes or until light, fluffy and thick enough to coat back of a spoon. Set aside for 10 minutes to cool. Beat the cream cheese and sour cream into the lemon mixture until well combined. Gently fold in the whipped cream until combined. Divide mousse among serving bowls. Place in the fridge to chill for 1 hour or until set. Sprinkle the crushed almond biscuits and extra lemon rind over the mousse to serve.

Method:
Heat butter, add the bay leaves, star anise, cardamom, nigella seeds, cinnamon and cumin and saute till the aromas are released. Once done mix in the coriander powder, chilli powder, all spice powder, ginger and garlic and fry for a few seconds. Turn off the heat and cover with a lid and let this spicy mix rest for about half an hour. Remove the bay leaf, cardamom peels, cloves, mace and cinnamon stick from the spicy butter. Mix in the cooked rice and sifted rice flour and salt to the spicy butter and bring the mixture together. Knead into a firm dough. You may add water if needed. This depends on how moist or dry your cooked rice is. Roll out the Rice Crackers dough and cut out desired shapes. Place on a baking tray lined with silicon sheet. Bake at 150 degrees for 10 minutes. Flip the crackers and continue to cook for another 5 minutes till the rice crackers turn light brown and crisp. Allow the Rice Crackers to cool and store in an airtight jar once completely cooled.