Glenda Jackson's Chocolate Mousse
4 ozs. semi-sweet chocolate bits
2 tbsps. butter
2 tbsps. Cointreau or brandy or fresh orange juice
4 eggs, separated
Sweetened whipped cream
Melt chocolate together with butter in top of a double boiler. Add Cointreau or brandy or orange juice; mix well. Beat egg yolks until thick and lemon-colored; gradually add to chocolate mixture. Mix well and remove from heat. Beat egg whites until stiff but not dry and fold into chocolate mixture. Pour into individual molds or glass bowl. Chill at least 12 hours before serving. Serve topped with sweetened whipped cream. Serves 4-6.
Thoughts: Miss Jackson's mousse may not be sweet enough to suit the American palate, therefore additional sugar can be added. Be careful, however, not to add too much sugar because the dish is rich in dark chocolate flavor. For an unusual touch, add a small amount of finely grated orange rind to the whipped cream.
Glenda Jackson's Lemon Cheesecake
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
3 large eggs, separated
1/2 cup vanilla sugar***
8 ozs. cream cheese, softened
3 tbsps. fresh lemon juice
Finely grated rind of one lemon
1/2 cup raisins or currants
1/2 cup heavy cream, whipped (or comparable amount dairy sour cream)
Combine graham cracker crumbs, butter and 2 tbsps. sugar, press into bottom and sides of a greased 8-inch springform pan, reserving about 1/4 cup of mixture for topping. Beat egg yolks well; gradually beat in 1/4 cup of vanilla sugar, cream cheese, 2 1/2 tbsps. lemon juice and lemon rind.
Beat egg whites until stiff but not dry; fold into cream mixture. Stir in raisins or currants. Pile mixture into crust. Bake in preheated 300 degrees F. oven 50 minutes or until filling begins to brown on the top. Whip cream. Add remaining lemon juice to sour it or use sour cream. Add remaining vanilla sugar to cream. Spoon mixture over top and scatter remaining crumbs over that. Bake 5-10 minutes longer. Chill well until serving time. Makes one 8-inch cake.
Thoughts: ***Vanilla sugar is made by placing a piece of vanilla bean in a canister of sugar. Let it remain buried in the sugar several days or until it perfumes and flavors the sugar. Also lovely to use over fresh fruit in season.