Lemon Soufflé - Lemon Mousse
PastryWiz Step-by-Step Decorating Instruction
with Guest Chef Jane Dunwell

Soufflé
- French, from soufflé, past participle of souffler to blow, puff up.
- a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or purée.

Mousse
- a light spongy food usually containing cream or gelatin
- a molded chilled dessert made with sweetened and flavored whipped cream or egg whites and gelatin (chocolate mousse)

Lemon
- an acid fruit that is botanically a many-seeded pale yellow oblong berry and is produced by a small thorny tree.

You will need:

  • 3 fresh Eggs (egg safety)
  • 150g (6oz) Caster Sugar (finely granulated white sugar)
  • 2 Lemons
  • 3 Tablespoons of hot water
  • 11.6 g (0.4 oz or 2 teaspoons) gelatin powder
  • 250g (1/2 pint) Double Cream (heavy cream, whipping cream)
  • A mixing machine or lots of muscles
  • A mixing bowl
  • A whisk
  • A second mixing bowl/container
  • A small container/cup
  • A grater
  • A pastry bag
  • A number 44 icing tube

Next: Get Started
Home Register Recipes Cakes Wedding Cakes Baking Shop
Links Coupons Chef Jobs Cake Tops Cake Supplies Food Talk

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.

Survey

Copyright © PastryWiz TM