Eat: A Fairly Involved Dessert

H1 and I both have quite the sweet tooth, as I've mentioned before, but we try to resist giving into it too much. On an average day we don't indulge – at least until after dinner, when we almost always round off the evening with a couple of pieces of chocolate. We're not really into American chocolate, but thankfully or unfortunately (I'm never too sure which) we have many friends and family members who keep our fridge well-stocked with NZ goodies. Because of this, I don't often make dessert. When I do, though, I like to go slightly over the top. Just eating ice-cream seems terribly boring to me*. I want my desserts to be worth it.

H1 rode over 100 miles yesterday, in the pouring rain, so it definitely seemed like a good night to go slightly over the top. I saw a delicious-looking recipe on Pinterest recently for lemon sponge pudding, which was served with blueberries – and as it happened, I had a few Meyer lemons in the bottom of my fridge, and blueberries are just coming into season. It was meant to be.

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The recipe required that I separate the egg whites and yolks, and whip the whites into stiff peaks. Still feeling cocky from my recent soufflé success, I didn't bat an eyelid and did so confidently, casually throwing whisks around and sharing bowls and utensils all over the show. It still worked, which makes me think that maybe beating egg whites successfully is not as hard as everyone makes out. I also still ended up with dishes everywhere, which makes me think that maybe that's just me.

Egg whites (with strategically hidden dishes).
Egg whites (with strategically hidden dishes).
The finished dessert.
The finished dessert.

The dessert came out beautifully. We ended up letting it sit for about an hour before eating it, so it wasn't quite as light as it would be if eaten straight away, but it had an amazing texture regardless – light, fluffy, and creamy, all at once. I was slightly nervous about using a Pinterest recipe** but I needn't have been. It tasted fantastic, if slightly sweeter than I would like. Next time, I will try upping the lemon juice and zest slightly, and reducing the sugar to 3/4 cup, and hope that this doesn't destroy the chemistry of the whole thing. Maybe I could try adding some fresh mint also, or a little lavender, or even rosemary...

Served up with blueberries.
Served up with blueberries.

I think a dessert demon may have been awoken in me. This should be interesting.

*Though if I had access to Tip-Top Jelly Tip ice-cream, all bets would be off.

**Usually I use Pinterest recipes more as inspiration, and a jumping-off point for my own interpretation, as I tend to assume they're not tested all that thoroughly.

our-growing-edge-badge
our-growing-edge-badge

This post is part of Our Growing Edge: A Monthly Blogging Event, hosted this month by Sonya from And More Food. -