Ingredients for Lemon Mousse
Juicing Lemons for Lemon Mousse
Separating Eggs for Lemon Mousse
Using Dried Egg Whites for Lemon Mousse
Combining Gelatin & Lemon Juice for Lemon Mousse
Preparing a Trifle Dish for Lemon Mousse
Preparing Lemon Souffle
Whipping Egg Whites for Lemon Mousse
Adding Sugar to Egg Whites for Lemon Mousse
Making Whipped Cream for Lemon Mousse
Folding Whipped Cream Into Lemon Meringue
Transferring Lemon Mousse to a Trifle Dish
Preparing Fondant for Lemon Mousse
Making Fondant Flowers for Lemon Mousse
Removing Foil From a Trifle Serving Dish for Lemon Mousse
Whipping Cream & Preparing a Pastry Bag for Lemon Mousse
Decorating Lemon Mousse
Summary: How to prepare lemon souffle; get expert tips on making traditional French dessert recipes in this free cooking video.
Karen Weisman graduated from Boston University with a degree in Hotel and Food Management. Since then, she has helped a national grocery store chain develop and launch a gourmet food...read more
"Hi, I'm Karen for Expert Village. If you want to do smaller or individual soufflé dishes, you can also use the foil and crimp it in like we did for the trifle dish or you can use a baking paper. This will give a straighter edge to the mousse. So this baking paper does not fit all the way around our dish, so what I'll do is I'll take two pieces and just fold it a few times like this and to secure it open it up and secure it with a bit of tape. Now it will fit all the way around and just wrap it all the way around your dish tight and secure it again with a piece of tape. The tape does not stick well to the baking paper, so you want to use a generous piece of tape cause the baking paper is a non stick surface so it won't want to stick so well. You can also secure it with a rubber band or a piece of string tied around the bottom."
eHow Article: Preparing Lemon Souffle
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