The Ultimate Lemon Mousse

1. 1

   Pour the water into a small bowl, sprinkle the gelatin over the water and let stand about 10 minutes, or until softened.

2. 2

   Place the bowl in a larger bowl of hot water, and stir until the gelatin has dissolved and the liquid is clear.

3. 3

   Meanwhile, melt the butter in a large heavy saucepan over med-low heat.

4. 4

   Remove the pan from the heat and whisk in the sugar, zest, lemon juice, and salt.

5. 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. 6

   Remove the pan from the heat, stir in the gelatin mixture and immediately pour through a strainer into a bowl.

7. 7

   Let cool to room temperature, whisking occasionally.

8. 8

   Beat the cream with an electric mixer on high speed in a large bowl just until the cream forms stiff peaks.

9. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.