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 make whipped cream for lemon mousse; 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. Now we're going to whip our cream. It's as important to have the cream nice and cold as it is to have the egg whites at room temperature. If the whip cream is not nice and cold, it will not whip up properly. So ours, I've been keeping in the refrigerator and I've just taken it out. We'll pour it into our bowl and we'll whip that to not a firm peak but a soft peak. You don't want to whip your whip cream too dry, because it will not fold into the mousse nicely, it'll be lumpy. So we want just a soft peak. Okay, our whipped cream is all set. Let me lower the bowl. And that's a nice soft peak and not dry."
eHow Article: Making Whipped Cream for Lemon Mousse
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