Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Fresh Lemon Mousse

The recipe below has some tang, but in a good way. I have always had a sweet spot for lemon flavor and this just plain hits the spot. Made even more aesthetically pleasing when served in a lemon cup, and you get that little extra taste as well.


For 4 people


  • 2 tablespoon(s) cold water
  • 1 teaspoon(s) unflavored gelatin powder
  • 6 eggs
  • juice from 4 lemons (1/3 cup)
  • 3/4 cup(s) sugar
  • 1 stick butter or margarine, cut into 1/2-inch pieces
  • 1/2 cup(s) heavy cream
  • yellow food coloring, optional

Fresh Lemon Mousse Directions

  1. Slice the tops off of the 4 lemons. Take a serrated knife and remove flesh of the lemons by cutting in between the flesh and the rind inside. Gently take a teaspoon and lift out the flesh. Squeeze the juice from the flesh into a small bowl for the recipe.
  2. In a small bowl, sprinkle the cold water over the gelatin; set aside. In a medium saucepan, combine the eggs, lemon juice and sugar: whisk to combine. Set over medium heat and cook, stirring constantly, until the mixture has thickened, about 5 minutes.
  3. Whisk in gelatin well and remove from heat. Strain through a sieve into a large bowl if using a hand mixer. Strain into a mixer bowl if using a countertop mixer. Beat on high for 2 minutes. Add the butter, one pat at a time.
  4. When the first pat has disappeared, add another until butter is used up. Continue beating until mixture is smooth and cooled, about another 2-3 minutes. Transfer to another bowl and let stand, uncovered, until it begins to set, about 8-10 minutes. Wash and dry that bowl(or use another) and add the heavy cream. Beat on high until stiff peaks form. Add a drop or two of yellow food coloring if desired. Gently fold in the lemon mixture, scoop into individual prepared lemon cups and refrigerate until cold and set, about another hour.