Advertisement
Bitters Mousse
Preparation info
- Difficulty
Easy
Appears in
Published 1987
Ingredients
4 tablespoons 1 teaspoon 2
Method
- 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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe