Paula Wolfert

Bitters Mousse

Preparation info
    • Difficulty

      Easy

Appears in

#60The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Ingredients

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

Method

  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