| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Fresh lemon juice; PLUS: |
| 3 |
tb |
Fresh lemon juice |
| 1 |
ts |
Finely grated lemon zest |
| 1/4 |
oz |
Unflavored gelatin |
| 1 |
c |
Heavy cream |
| 6 |
|
Eggs; separated, room temp. |
| 1/4 |
ts |
Salt |
| 3 |
c |
Sifted confectioners' sugar |
| 1/4 |
lb |
Unsalted butter; room temp. |
INSTRUCTIONS
In a small heatproof bowl, stir together the first amount of 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.
Serves 10 to 12 Recipe by Jim Fobel
Great Recipes - ISBN: 0-916103-04-8
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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