*  Exported from  MasterCook  *
 
                            LEMON BUTTER MOUSSE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Fresh lemon juice -- PLUS:
    3       tb           Fresh lemon juice
    1       t            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.
 
   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
  
 
 
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