The Ultimate Lemon Mousse

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 pour the water into a small bowl, sprinkle the gelatin over the water and let stand about 10 minutes, or until softened.
• 2 place the bowl in a larger bowl of hot water, and stir until the gelatin has dissolved and the liquid is clear.
• 3 meanwhile, melt the butter in a large heavy saucepan over med-low heat.
• 4 remove the pan from the heat and whisk in the sugar, zest, lemon juice, and salt.
• 5 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.
• 6 remove the pan from the heat, stir in the gelatin mixture and immediately pour through a strainer into a bowl.
• 7 let cool to room temperature, whisking occasionally.
• 8 beat the cream with an electric mixer on high speed in a large bowl just until the cream forms stiff peaks.
• 9 add the cream to the lemon mixture in 3 batches, gently folding it in with a whisk or a rubber spatula just until blended.
• 10 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.