The Ultimate Lemon Mousse
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons water
- 1 teaspoon plain gelatin
- 1⁄2 cup unsalted butter
- 3⁄4 cup sugar
- 3 tablespoons finely grated lemon zest
- 1⁄2 cup fresh lemon juice
- salt, a pinch
- 6 large egg yolks
- 3⁄4 cup heavy whipping cream
directions
- Pour the water into a small bowl, sprinkle the gelatin over the water and let stand about 10 minutes, or until softened.
- Place the bowl in a larger bowl of hot water, and stir until the gelatin has dissolved and the liquid is clear.
- Meanwhile, melt the butter in a large heavy saucepan over med-low heat.
- Remove the pan from the heat and whisk in the sugar, zest, lemon juice, and salt.
- Whisk in the yolks until smooth; cook mixture, stirring constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.
- Remove the pan from the heat, stir in the gelatin mixture and immediately pour through a strainer into a bowl.
- Let cool to room temperature, whisking occasionally.
- Beat the cream with an electric mixer on high speed in a large bowl just until the cream forms stiff peaks.
- Add the cream to the lemon mixture in 3 batches, gently folding it in with a whisk or a rubber spatula just until blended.
- Divide the mousse evenly between 4 stemmed glasses; refrigerate, loosely covered, for at least 2 hours or up to 2 days, until set and thoroughly chilled.
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