Combining Gelatin & Lemon Juice for Lemon Mousse

Part of the Video Series How to Make Lemon Mousse

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How to combine gelatin and lemon juice for making lemon mousse; get expert tips on making traditional French dessert recipes in this free cooking video.

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Combining Gelatin & Lemon Juice for Lemon Mousse
Hi, I'm Karen for Expert Village. Now we're going to make a lemon syrup to add in for our egg whites. We'll start by softening some gelatin here. I have 2 packets of unflavored gelatin and this gelatin will give the mousse its body and its stability. You need to soften the gelatin in a little bit of warm water. This is 2 tablespoons of warm water that I've warmed in the microwave just a little bit above room temperature, just a little bit. So you just put your gelatin into the water and we'll just soften it, we'll stir it up a bit. Next we're going to add the lemon juice to a sauce pan. We'll add the 2 cups of sugar to the sauce pan and we'll add that soften gelatin and we'll stir that all together. I'm going to bring this to the stove and we'll heat it on a low flame and just mix it until the gelatin is completely dissolved and the sugar is dissolved into the lemon juice. You just want to cook this on a low flame, stirring constantly until the gelatin is dissolved and the sugar is dissolved. You're just warming it, you don't want to boil it. Okay, this is all ready, it's thickened as you can see and it looks a little bit syrupy, the gelatin is completely dissolved and so is the sugar. It does have a little bit of a gelatinous feel to it. This has to be completely cooled before we can add it into our egg whites, so we're just going to set that aside and let it cool.

About the Expert

Expert: Karen Weisman graduated from Boston University with a degree in Hotel & Food Management. She helped a grocery store chain develop & launch a gourmet food division, and opened her own her restaurant. Read More