I'm just going to throw this out there: I'm afraid of cooking desserts. I think it's the waiting that kills me, you mix all this stuff in a bowl, throw it in the oven, and hope that in an hour it'll be perfect. And if it's not? There's really nothing you can do at that point. Unless you're willing to completely start over and wait another hour for another inevitable failure.
That's not to say that I have particularly bad luck with desserts, they usually come out okay. It's just that they freak me out. I'm paranoid the entire time I'm putting it together and it's all I can do to not check on it every couple of minutes once its in the oven, fridge, or freezer.
So last night I decided to embark on the frightening dessert to end all frightening desserts: Limoncello Mousse. Specifically, I would be using a limoncello mousse recipe written in Bulgarian.
First, a defense of my recipe choice. When the recipe was posted on my Facebook wall - more as a "Hey look at this thing that is a thing!" post than a "Make this!" post - I took it as a challenge. So I wasn't about to try to use another recipe even though they're easy to find.
The recipe calls for a few items I had never heard of before. Caster sugar I was able to find, gelatin leaves I was not. I ended up finding a conversion between sheet and powdered gelatin even though one site notes that, "Substituting sheet gelatin for powdered gelatin is perhaps the most controversial ratio known to the baking world." Regardless, I had never cooked with gelatin before, so I wasn't quite sure what to expect.
Luckily, Laura Caroline offered to help me out. Neither of us really knew what we were doing, but it worked! In retrospect, it's not that hard to make. Basically you melt gelatin into the limoncello and then add some cheese (who would have guessed?) and some cream and you're pretty much done. Of course, there are some things that the recipe doesn't include. For instance, you obviously need to be eating wings while cooking this dessert. Plus, if your apartment isn't being decorated for Christmas at the same time you won't be nearly as successful as we were.
All in all, this was a definite success. Next time I probably won't make it at 11 at night - which means it's ready to eat around 2am... - but then again knowing me, I probably will. Oh, well.
Photos from this culinary experiment are available here.