Barbara, a courageous woman at the great "Winos And Foodies" blog from New Zealand has organized an event called "A Taste Of Yellow" (see infos) in order to support LiveSTRONG Day which will occur on May the 16th 2007.
She is asking all (food)bloggers to take part in the round-up by making a dish that should contain some yellow (banana, cheese, saffron, etc...). Closing day was the 7th of May, but I guess that if you ask her politely, she will accept your recipe even if you send it two or three days later (Email your entries to her at atasteofyellowATgmailDOTcom)...
For my participation, I want to share with you an idea of dessert that came to mind after finding myself with leftovers when I made my very special "Tiramisù Mousse & Lemon Curd Tart".
Those "Tiramisù Mousse & Lemon Curd Verrines" (see infos on "Verrines") are fabulous, deliciously lemony and ideally creamy! The incredible union of the mascarpone mousse and of the lemon curd is terrific as the more sweet and round aspect of the first balances the acidulated side of the latter in a way that your tastebuds will never forget!!!
Dreamlike and irresistible...
~ Tiramisù Mousse & Lemon Curd Verrines ~
Recipe by Rosa @ Rosa's Yummy Yums
Makes about 8-10 verrines.
1 Quantity Lemon curd (see recipe)
1 Quantity Mascarpone mousse (see recipe)
1. Once the "Mascapone Mousse" and the "Lemon Curd" have been made, assemble the verrines by firstly scooping the "Lemon Curd"at the bottom of the glass and then, by pipping the "Mascarpone Mousse" on top.
2. Place in the refrigerator and leave for about 1 hour.
3. Serve cool.
The "Lemon Curd" can be made up till two days ahead, but the "Mascarpone Mousse" should be made the same day.
You can assemble the verrines a few hours (1-6 hours) before serving.
You can serve those verrines for dessert or for afternoon tea with a few berries (strawberries, raspberries, blackberries, etc...).