Lemon Butter Mousse
It's heavenly delicious, that's all I can say! Buttery, creamy, silky, and oh, my... It had everything that I was craving :) Thanks for sharing such a great recipe!
heavy whipping cream
separated, room temp.
unsalted, room temp.
In a small heatproof bowl, stir together the ⅓ cup 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.