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Categories:Viewed: 3 - Published at: 6 years ago
Ingredients
- 2 tablespoons water
- 1 teaspoon plain gelatin
- 12 cup unsalted butter
- 34 cup sugar
- 3 tablespoons finely grated lemon zest
- 12 cup fresh lemon juice
- salt, a pinch
- 6 large egg yolks
- 34 cup heavy whipping cream
Method
- 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.