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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 decorate 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. I'm going to show you how to do just a simple rosette all the way around the dessert to show you how easy it is to decorate with whipped cream. Just squeeze lightly and sort of float on top of the dessert, don't push down all the way down to the bottom of the dessert and just let the whipped cream fall out of the pastry bag as you go around. If you need to stop, twist your bag for more pressure and just continue going around the edge. Then you may want to do a little swirl in the middle to finish it off. Then we'll add our mint leaves all around, just add them where you'd like them. Just a little bit of a complement to our dessert and then a little purple flower by each leaf. This dessert could be stored in the freezer for even a week, but I wouldn't recommend putting the fresh mint leaves on until the last minute. And that's a beautiful presentation."
eHow Article: Decorating Lemon Mousse
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