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!
Yield
12 servingsPrep
25 minCook
0 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
lemon juice
fresh |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 1 | teaspoon |
lemon zest
finely grated |
|
| ¼ | ounce |
gelatin, unflavored
unflavored |
|
| 1 | cup |
heavy whipping cream
|
|
| 6 | large |
eggs
separated, room temp. |
|
| ¼ | teaspoon |
salt
|
|
| 3 | cups |
powdered sugar
sifted |
|
| ¼ | pound |
butter
unsalted, room temp. |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
lemon juice
fresh |
|
| 45 | ml |
lemon juice
fresh |
|
| 5 | ml |
lemon zest
finely grated |
|
| 7.2 | ml/g |
gelatin, unflavored
unflavored |
|
| 237 | ml |
heavy whipping cream
|
|
| 6 | large |
eggs
separated, room temp. |
|
| 1.3 | ml |
salt
|
|
| 7.1E+2 | ml |
powdered sugar
sifted |
|
| 113.4 | g |
butter
unsalted, room temp. |
|
Directions
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.
