Zesty Lemon Cheesecake Mousse - Easy To Make


For a dessert that will bring the house down every time, look no further than this Zesty Lemon Cheesecake Mousse. Full of fresh flavours, and super simple to put together thanks to store-bought lemon curd, you’ll be amazed at just how good this dessert really is.

INGREDIENTS

For Crust

  • 10 Digestive Biscuits crushed to crumbs
  • 2 tbsp Brown Sugar
  • 3 tbsp Salted Butter melted

For Mousse

  • 3 tbsp Lemon Juice
  • 1 1/2 tbsp Water
  • 1 1/2 tsp Gelatine Powder unflavoured
  • 1 1/2 cups Heavy Cream
  • 1 cup Icing Sugar (Sifted)
  • 2 drops Food Colouring
  • 350 grams Cream Cheese softened
  • 300 grams Lemon Curd store-bought
METHOD:

  1. In a bowl mix together the digestive biscuit crumbs and the sugar. Pour in the melted butter and stir until evenly moist. Divide this mixture into 10 small cups or jars, press into an even layer, and set aside.
  2. In a small bowl put the lemon juice and water. Sprinkle unflavoured gelatine on top, and allow to rest for five minutes.
  3. While this is setting, whip the cream in a medium bowl with an electric beater until soft peaks form. Add 1/3 cup of your icing sugar, and tint with yellow food colouring to your desired colour. Continue to whip until stiff (not lumpy) peaks form.
  4. In another mixing bowl whip the cream cheese until smooth and fluffy. To this add the lemon curd and the rest of the sugar, mixing until combined.
  5. Heat the gelatine (after it has rested) in the microwave for 30 seconds on high power. Whisk for 1 min or so to dissolve, and allow to cool for 3 minutes. Do not leave for longer or it will set.
  6. While mixing the cream cheese with a hand mixer, slowly pour in the gelatine mixture and blend until well combined. Fold in about 1/3 of the whipped cream into the cream cheese to lighten, and add the rest and fold gently until combined.
  7. Spoon or pipe this over your biscuit crumb layer. Refrigerate for 2 hours, or as much as 1 day ahead. Garnish to your preference. Serve cold.


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