Gelatin is easier to use than you think. There are a few ways to prep gelatin for your recipe but I've found that this is the easiest and more reliable for predictable results. Remember that in most cases gelatin is not vegetarian, not vegan, not kosher, and not halal as it is made from pork. Beef and fish variations exist. Agar-agar is a vegetable alternative but is about 8x as strong as gelatin (though I haven't used it personally). Many bakers use gelatin to help stabilize their butter-creams in hot climates.
4 1⁄2 Ounce
3⁄8 Ounce (great lakes unflavored gelatin)
4 1⁄2 Ounce
1. In a pot combine water and sugar, whisk well to dissolve the sugar.
2. Add the gelatin, mix well and allow it to bloom for 2 to 3 minutes.
3. Meanwhile in another bowl, mix together water and limoncello liqueur and stir to mix and set aside.
4. Place the first pot with water sugar mixture on very low heat, stir steadily until the mixture warms but do not allow to boil.
5. Pour the warm mixture to the limoncello mixture and mix.
6. In the serving bowls, pour the gelatin mixture, allow it to cool and refrigerate for about 2 1/2 hours.
7. Serve as desired.
You can also pour this gelatin mixture over other mousse desserts, chill and set it.