Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”

Lemon Mousse with Violets

1envelope unflavored gelatin

1/2cup cold water

1cup sugar

4eggs, separated

1/8teaspoon almond flavoring

Pinch salt

1/2cup lemon juice

1teaspoon grated lemon rind

1cup heavy cream

1/3cup fresh violets and several small leaves

Sprinkle gelatin onto the cold water to soften. Combine egg yolks with 1/2 cup of the sugar, pinch salt, lemon juice and rind in top of a double boiler. Cook over boiling water, stirring constantly for 5 to 10 minutes until it becomes slightly thick and custardy, and coats the spoon. Cook 1 to 2 minutes more. Remove from heat, stir in the gelatin mixture. Cool and add almond flavoring. Beat the eggs whites until they hold shape, then add 1/2 cup sugar (a few tablespoons at a time) and beat until mixture forms peaks. Whip the cream until it holds shape. Using tiny dabs of egg white as glue, attach a scattering of violets and a few violet leaves to sides and bottom of a 2 to 3 quart jello mold. Begin to fold the egg whites into the custard mixture, and when this is partially done, begin folding in the whipped cream. Fold as gently and as little as possible. Gently pour into the prepared mold and chill 2 to 3 hours. Unmold onto plate and decorate edges of plate with greens and flowers. This is a wonderful dessert after a heavy meal, can be made a day in advance, and keeps very well for several days in the refrigerator. Try it with limes or oranges instead of lemons, using a little less sugar if you use oranges.

ABOUT THE BOOK

The cookbook includes information on planting herbs, their uses, sketches of herb garden designs and how to dry herbs. The recipes include fresh and dried herbs.

HOW TO ORDER

Call Bunny Pavlov at 330-799-1164. The cost is $20 and includes shipping and handling.