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LEMON BUTTER MOUSSE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1/3 c Fresh lemon juice -- PLUS:
3 tb Fresh lemon juice
1 t Finely grated lemon zest
1/4 oz Unflavored gelatin
1 c Heavy cream
6 Eggs -- separated, room
temp.
1/4 ts Salt
3 c Sifted confectioners' sugar
1/4 lb Unsalted butter -- room temp.
In a small heatproof bowl, stir together the first
amount of lemon juice and the lemon zest. Sprinkle on
the gelatin and set aside to soften for 10 minutes.
Set the bowl in a saucepan of hot water over low heat
and stir to dissolve the gelatin. Remove from the
heat and let cool to room temperature.
In a large bowl, whip cream until just stiff. Cover
and refrigerate until needed.
In a deep bowl, combine egg whites with the salt. Beat
until soft peaks form. Gradually add 1 cup of the
confectioners' sugar and beat until stiff peaks form.
In another bowl, beat the butter until soft and
fluffy. Add 1 cup of the confectioners' sugar and beat
until smooth. One at a time, add the egg yolks,
alternating with the dissolved gelatin and the
remaining 1 cup confectioners' sugar. Continue to
beat until smooth. Fold in one-third of the egg
whites. Quickly but gently fold in the remaining egg
whites.
Beat the remaining lemon juice into the whipped cream
and fold into the mousse. Turn into a serving dish or
stemmed wine glasses, cover and refrigerate until
chilled and set, about 3 hours.
Serves 10 to 12 Recipe by Jim Fobel
Great Recipes - ISBN: 0-916103-04-8
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