The Ultimate Lemon Mousse Recipe 
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The Ultimate Lemon Mousse

2 tablespoons water
1 teaspoon plain gelatin
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 tablespoons finely grated lemon zest
1/2 cup fresh lemon juice
Pinch salt
6 large egg yolks
3/4 cup heavy cream

Pour the water in a small bowl, sprinkle the gelatin over the water, and let stand about 10 minutes, or until softened. Put 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 pan over medium-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 the 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.

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.

Serves 4

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