Bitters Mousse

Preparation info
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By Paula Wolfert

Published 1987

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  • 4 tablespoons unsalted butter
  • 1 teaspoon unflavored gelatin
  • 2


  1. Melt the butter in a heavy, small saucepan over low heat. Let cool it to room temperature (the butter should be liquid) and set aside. In another saucepan combine the gelatin and bitters. Set in a pan of simmering water and stir to dissolve. Remove it from the heat and cool it slightly. Using an electric mixer, beat the yolks until pale yellow and a slowly dissolving ribbon